معرفی
Bo Ekstrand is a Researcher at the Department of Food and Meal Science within the Faculty of Natural Sciences, actively contributing to the Food and Meals in Everyday Life (MEAL) research group. His work bridges academic research with practical applications in food systems and meal quality.
His research spans critical areas including:
- Meat science, with emphasis on freezing, thawing, and sensory evaluation of meat products
- Gastronomy integration in public and institutional meal settings (e.g., schools, elderly care)
- Local food systems and culinary traditions in everyday contexts
- Optimization of food processing methods balancing quality and economic costs
Analysis of his 2023-2025 publications reveals a dual focus: methodical scoping reviews mapping gastronomy practices in public meals, and experimental studies on meat processing techniques. His work consistently addresses the intersection of sensory science, consumer behavior, and institutional meal service efficiency.
Ekstrand is a core researcher in the OptiKK project (2022-2026), investigating meat freezing/thawing optimization for quality and cost-effectiveness. He has supervised at least one student as indicated by institutional metrics.
As part of the MEAL research group, he collaborates on projects examining everyday food practices, with strong emphasis on sustainability, cultural relevance, and sensory experience in meal contexts.
