معرفی
Joachim Sundqvist is Associate Professor at the Department of Food, Nutrition and Culinary Science of Umeå University, Sweden. With a dual commitment to teaching and research, he explores the sociological and cultural dimensions of food and meals, bridging theory and practice for gastronomy, dietetics, and food-science students.
Research Focus: His work delves into the meal experience as a complex social phenomenon, integrating consumption value, social identity, cultural norms, and personal taste within everyday practices. Studies of business travel, outdoor dining, and Arctic hiking illuminate how context shapes eating behaviors.
Research Groups & Projects:
- Member, Sustainable Food Transitions
- Member, Sympoietic Collaboratory
- Project lead (2024-2027) Providing evidence-based insights on alternative proteins for EU sustainability
- Project lead (2023-2026) LOCALITY
- Project lead (2020-2022) Off-grid gastronomy
- Project lead (2016-2017) Eating out – visitors’ food-related activities
Publications Overview: Since 2015, Sundqvist has published extensively on gastronomic experiences, business-travel meals, outdoor food practices, and sustainable restaurant strategies, appearing in International Journal of Gastronomy and Food Science, Journal of Outdoor Recreation and Tourism, and multiple Swedish academic reports.
