In my role as an external collaboration specialist in food quality I plan to increase knowledge about food quality and properties, and its connection to human health together with various stakeholders.
One of the UN's sustainable development goals* is "good health and well-being" i.e. to ensure a healthy life and promote well-being for people of all ages, eliminate hunger, achieve food security and promote sustainable agriculture. In order to achieve goal, collaboration between universities, industry, public sector and civil society is crucial.
Collaboration is extremely important for the research and education quality at SLU. Research at the Department of Molecular Sciences focuses on the composition and characteristics of our most common foods, and on factors which affect this composition.
I have primarily performed applicable research with the purpose to understand and explain the relationship between food composition and human health.My competence ranges from meat quality to effects of foods bioactive substances on human health. I have primarily performed applicable research with the purpose to understand and explain the relationship between food composition and human health. In my research, I also try to identify bioactive substances in Nordic diet that have the potential to affect drug metabolism.
Additionally, I participate in an EU-funded cooperation program (Tempus), together with Italy, France, Russia and Kazakhstan, with the purpose to enhance education in some EU-neighbouring countries and develop teaching materials for master education in food-related areas.
*In 2015, the United Nations (UN) adopted 17 global goals for economic, social and environmentally sustainable development and will work on their achievement by 2030 (Agenda 2030).