About
Inger M Jonsson is a Professor of Culinary Arts and Meal Science at Örebro University, leading the Department of Culinary Arts and Meal Science. Her work focuses on meals from a societal, cultural, and identity-based perspective, emphasizing sustainability, hospitality, and public health.
Education:
- PhD in Culinary Arts and Meal Science (2004), Örebro University
- Docent in Culinary Arts and Meal Science (2010), Örebro University
- Professor (2017), Örebro University
Research Interests:
- Social and cultural dimensions of meals, including identity formation and multicultural perspectives
- Sustainability in food production and handling
- Hospitality industry dynamics, including working conditions and gender perspectives
- Public sector meals in childcare, eldercare, and schools
- Refugee meal practices and integration through food
Collaborations and Development:
- Interdisciplinary collaborations with gastronomy, sensory science, and hospitality fields
- National leadership in establishing advanced culinary programs at Umeå University
- Contributions to Sweden’s government report on tourism and hospitality (2017)
Future Research: Plans for follow-up studies with nursing science on meal practices in healthcare settings.
0Publications listed
