Schedule
213
- Pre-Conference 27 Oct 2021
- Day One 28 Oct 2021
- Day Two 29 Oct 2021
- Day Three 30 Oct 2021
-
Online Only
Asynchronous
Recepción de bienvenida (en directo/en inglés)
27 October - 11:00AM CST USA // 18:00PM CEST Copenhagen
Sesión de cuestiones técnicas (en directo online/en español)
17:00-17:30 - CEST Copenhagen
Efectos de la alimentación en el metabolismo y la microbiota
Sesión asincrónica de acceso permanente
Intervención con Uchuva - Golden Berry (Physalis peruviana L.) confirma su impacto en las vías de señalización asociadas a la insulina: Impacto en el consumo de la uchuva sobre el metabolismo de la insulina
Alberto Angel-Martín, Professor, Escuela de Nutrición y Dietética , Universidad Industrial de Santander, Santander, Colombia
Elaboración de una bebida funcional con hongo comestible "Pleurotus ostreatus"
Blanca Rosa Aguilar Uscanga, Research Professor, Pharmacobiology, Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara, Jalisco, Mexico
Javier González García, Estudiante, Universidad de Guadalajara
Ariana Rodríguez Arreola, Researcher, Pharmacobiology, Universidad de Guadalajara, Jalisco, Mexico
Jesús Alonso Amezcua López, Student, Ingeniero en Alimentos y Biotecnología , Universidad de Guadalajara , Jalisco, Mexico
Jessica Guadalupe Solís Aguilar, Médico Pasante, Universidad de Guadalajara
Josué Raymundo Solís Pacheco, Profesor, Pharmacobiology, Universidad de Guadadalajara, Mexico
Prevención y tratamiento de enfermedades de la civilización a través de la intervención sobre la microbiota intestinal: El microbioma intestinal como órgano
Andrés Ursa, Director, Sanidad, Consulta privada de medicina integrativa, Valladolid, Spain
Análisis de inmunoglobulinas en leche humana secada por aspersión
Ariana Rodríguez Arreola, Researcher, Pharmacobiology, Universidad de Guadalajara, Jalisco, Mexico
Blanca Rosa Aguilar Uscanga, Research Professor, Pharmacobiology, Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara, Jalisco, Mexico
Inauguración del Congreso (en inglés)
28 October - 9:00AM-9:30AM CEST Copenhagen (Aarhus University & Online)
Sesión plenaria (en inglés) - Ole G. Mouritsen
28 October - 9:30AM-10:00AM CEST Copenhagen (Aarhus University & Online)
Pósteres virtuales
Sesión asincrónica de acceso permanente
Rápida determinación de proteína coagulable, proteína, grasa, humedad en leche descremada en polvo usando espectroscopía de luz infrarroja cercana
Alejandra González Altamirano, Student, Genomic Biotechnology, CIATEJ, Nuevo León, Mexico
Angela Suaréz Jacobo, Reseracher, Industrial Biotechnolgy, Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
Jorge Alberto García Fajardo, Researcher/Northeast Unit Director, Northeast unit, CIATEJ, Nuevo León, Mexico
Alfonso Perez Gallardo
Intervencion nutricional para perdida de peso combinado con auriculoterapia
Olga Zueva, Terapeuta, instructora, Medicina complementaria, Centro de bienestar y salud, Puebla, Mexico
Evidencias antropométricas de la malnutrición en la España de posguerra: El caso de la Comunidad Valenciana
Javier Puche, Profesor Titular de Universidad, Departamento de Estructura e Historia Económica y Economía Pública, Universidad de Zaragoza, Teruel, Spain
Asociación del perfil irisina-oligomeros de adiponectina con desregulación metabólica y adiposidad patológica en individuos con preobesidad-obesidad
Beatriz Eugenia Fonseca Villarreal, Student, Médico Cirujano y Partero, Universidad de Guadalajara , Jalisco, Mexico
Jorge Castro Albarrán, Professor, Ciencias de la Salud y Ecología Humana, Universidad de Guadalajara, Jalisco, Mexico
Rosa Elena Navarro Hernandez, PhD Research, Molecular Biology, Universidad de Guadalajara, Jalisco, Mexico
Milton Omar Guzmán Ornelas, Research professor, División de Ciencias de la Salud/Departamento de Ciencias de la Salud Enfermedad como proceso individual, Universidad de Guadalajara, Jalisco, Mexico
Perla Monserrat Madrigal Ruiz, Professor, CUCS, Universidad de Guadalajara, Mexico
Fernanda Isadora Corona Meraz, Profesor, Health sciences, Universidad de Guadalajara, Jalisco, Mexico
Adición de fibra en embutidos cárnicos emulsionados : Alimento Funcional
Priscila Maldonado, Docente Investigadora, Nutrición y Dietética, Pontificia Universidad Católica del Ecuador, Pichincha, Ecuador
Alimentación, sociedad e identidad
Sesión asincrónica de acceso permanente
Calidad de la alimentación en familias de 10 municipios de alta y muy alta marginación del sur de Yucatán: Índice de alimentación saludable
Angel C. Lendechy Grajales, Profesor-Investigador Titular., Laboratorio de Medicina Social , Centro de Investigaciones Regionales "Dr. Hideyo Noguchi" de la Universidad Autónoma de Yucatán., Yucatán, Mexico
María Del Rosario Barradas Castillo
La gestión de desperdicio de alimentos: El caso de un destino turístico - Puerto Vallarta
Idalia del Rocío López Cardona, Student, MSc. in Development, Sustainability and Tourism, University of Guadalajara, Jalisco, Mexico
Identidades a contrapunto: Mishiguene, cocina de inmigrantes
Lorena Peña Jiménez, PhD student, Social and Cultural Anthropology, Universidad de Granada, Granada, Spain
Asociación del índice de calidad de los alimentos en función de las Prácticas Parentales de Alimentación en hijos/as adolescentes de familias nucleares con doble ingreso parental
Carola Del Valle, Student, Doctor ( c ) en Ciencias Agroalimentarias y Medioambiente, Magister en Epidemiología Clínica, DMV. , Doctorado en Ciencias Agroalimentarias y Medioambiente. Univ. de La Frontera, Temuco, Chile., Araucanía, Chile
Sesión plenaria (en inglés) - Karen Wistoft and Lars Qvortrup
28 October - 16:00PM-16:30PM CEST Copenhagen (Aarhus University & Online)
Sesión plenaria (en inglés) - Jonas Astrup
29 October - 9:00AM-9:30AM CEST Copenhagen (Aarhus University & Online)
Sesión plenaria (en inglés) - Søren Ejlersen
29 October - 13:55PM-14:25PM CEST Copenhagen (Aarhus University & Online)
Mesa redonda (en directo/en español)
17:00PM-18:00PM CEST Copenhagen (Aarhus University)
- Pre-Conference 27 Oct 2021
- Day One 28 Oct 2021
- Day Two 29 Oct 2021
- Day Three 30 Oct 2021
-
Online Only
Asynchronous
Online Engagement Session (Live)
27 October - 10:00AM CST USA // 17:00PM CEST Copenhagen
Online 'Think and Drink' Welcome Reception (Live)
27 October - 11:00AM CST USA // 18:00PM CEST Copenhagen
Featured Session - Mondia Whitei Steamed Idombolo Twisted Roll (Asynchronous - Online Only)
Dr Hennie Fisher, Department of Consumer and Food Sciences, University of Pretoria, South Africa
A Sustainable Value for Portuguese Bio-regions: A Regional Development Overview
Ana Pego, Integrated Researcher, Social Science, Nova University of Lisbon, Faro, Portugal
Effect of Climate Change on Animal Food Production
Haorui Wu, Assistant Professor, Faculty of Health, Dalhousie Unviersity, Nova Scotia, Canada
Smart - OASIS (Organic Food Authorization, Supervision and Inspection System) an IoT Cloud Platform Model: Organic Food Authorization, Supervision, and Inspection System
Zulfiqar Aslam, Senior Instructor of Innovation, Technology and Entrepreneurship, College of Business and Economics, United Arab Emirates University Al Ain, United Arab Emirates
The Hazard of Counting the Chickens before They Are Hatched: How Ready Are Consumers for Upscaling Flexitarianism?
Andreja Vezovnik, Associate Professor, Centre for Social Psychology/Department of Media and Communication, University of Ljubljana FDV, Ljubljana, Slovenia
Tanja Kamin, Associate professor/ head of research center, Department of communication studies/ Social psychology research center, University of Ljubljana, Ljubljana, Slovenia
How to Provide Food in a Pandemic?: Migrant Harvest Workers and Worker’s Rights in German Agriculture during the Covid-19-Pandemic
Carolin Küppers, Professor Gender and Social Work, Faculty of Applied Social Sciences, Institute for Gender Studies, University of Applied Sciences Cologne, Nordrhein-Westfalen, Germany
In the Soy Sauce: Japan's Most Important Condiment
Aiko Tanaka, Founder, Japan Food Studies College, Japan Food Studies Research Institute (FSRI), Food Activist Organization Japan, Planetary Food Education Network, Japan
Global Markets and Indigenous Spirits: The Case of Artisanal Mezcal Production in a Community in Oaxaca, Mexico
Maria Lira, PhD Candidate, Natural Resources Institute, University of Manitoba, Canada
Evaluation of Maternal Nutrition and Noncommunicable Diseases on the Microbial Diversity of Human Milk
Mario Ivan Aleman Duarte, Biotechnology, University of Guadalajara, Mexico
Jessica Guadalupe Solís Aguilar, Médico Pasante, Universidad de Guadalajara
Jesus Alonso Amezcua López, Universidad de Guadalajara
Blanca Rosa Aguilar Uscanga, Research Professor, Pharmacobiology, Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara, Jalisco, Mexico
Josué Raymundo Solís Pacheco, Profesor, Pharmacobiology, Universidad de Guadadalajara, Mexico
Edgar Balcázar López, Universidad de Guadalajara
Repurposing Food By-products for Value-added Applications
David Stone, Professor, Food Science and Technology, Oregon State University, Oregon, United States
The Role of Regulation at Farmers Markets: Systematizing Authenticity and Codifying Values
Gwyneth M. Manser, Ph.D. Candidate, Geography, University of California, Davis, United States
Street Kitchens and Social Lives: An Ethnographic Study of Street Food and Eating Practices in Inner-city Johannesburg
Sapana Sewpersad, Student, PhD Candidate , University of the Witwatersrand, Gauteng, South Africa
Transforming the Taste of a Place: The Innovation and Resilience of Taqueros in the Era of COVID-19
Gabriel Valle, Associate Professor, Environmental Studies, California State University, San Marcos, California, United States
Subversive Sustainability in the Interstice: Urban Foraging in Rita Wong’s Forage and Ava Chin’s Eating Wildly
Yiyi He, Student, PhD Candidate, Queen's University, Ontario, Canada
Cooking Up National Culture in Jamaica
Keja Valens, Professor, English, Salem State University, Massachusetts, United States
Tastes of Home: Representations of the Role of Food in Refugee Homemaking Practices in the UK
Alisha Mathers, Student, PhD, University of Southampton, United Kingdom
Exploring Experiences of Mealtimes and Food: A Photo Elicitation Study with Occupational Therapy Graduate Students
Kristin Winston, Program Director and Associate Professor, Occupational Therapy , University of New England, Maine, United States
Dorothy Enomoto, Student, Master's of science Occupational Therapy, University of New England, Maine, United States
Sarah Titcomb, Student, Masters of Science in Occupational Therapy , University of New England, United States
McKenna Bender, Student, Occupational Therapy, University of New England, Maine, United States
Hospitality and Commensality in the Craft Beer Scene of São Paulo, Brazil: A Manager's View
Robert Kenzo Falck, Student, Doctorate, Universidade Anhembi Morumbi, São Paulo, Brazil
Elizabeth Kyoko Wada, Coordinator and Faculty - Graduate Programme in Hospitality, Graduate Programmes (MSc and PhD), Universidade Anhembi Morumbi, São Paulo, Brazil
Parisian Vibrations: Place and Politics in Vertamae Smart-Grosvenor's Depiction of France
Siobhan Phillips, Associate Professor, English, Dickinson College, Pennsylvania, United States
Jacquelin Greger, Environmental Studies and English, Dickinson College
Mondrian’s Neo-plasticism, Troisgros’ Nouvelle Cuisine, and the Shifting Spirit of Modernism
Anthony Huffman, Curator-in-Residence, Kunstraum LLC, New York, United States
The Buru Transition: The Deodorization of A Kapampangan Fermented Tradition
Melanie Narciso, Student, PhD Candidate, University of Georgia Athens, United States
A Public University’s Approach to Student Food Insecurity : Student User Perception of University of California, Irvine’s Supplemental Food Program
Vivianna Goh, Student, Social Ecology/PhD Student, University of California, Irvine, California, United States
Teresa Dalton, Associate Professor, Criminology, Law and Society, University of California, Irvine, California, United States
The EU Farm to Fork Strategy: Do Front of Pack Labels Inform Consumers Adequately on Healthy and Sustainable Dietary Regimes?
Alessandra Narciso, Research Fellow, ISEM-CNR (Institute of European Mediterranean History of the National Research Council), Roma, Italy
Gendering Food Security in Havana: How Women Navigate the Cuban Food System from Urban Organic Food Gardens to Genetically Modified Fish
Karina Cespedes, Associate Professor, Philosophy, Humanities and Cultural Studies, University of Central Florida, Florida, United States
The Politics of Childhood Obesity in a Pandemic: Historically-Grounded Analysis of Chile’s Food Policies During and Beyond Covid-19
Jael Goldsmith Weil, Associate Professor, Centro de Desarrollo Regional y Políticas Públicas, Ceder, Universidad de los Lagos, Chile, Chile
The Role of Community Kitchens in Food Democracy: A Systematic Review
Sarthak Agarwal, Student, PhD, Harvard University, Massachusetts, United States
Culinary Authenticity and Chinese American Restaurants
Daniel Wang, Student, Noble and Greenough School, Massachusetts, United States
Risk Cultures, Beef Traceability, and Food Safety in the United States and Zambia
Victoria Mukuni, Student, PhD, Virginia Tech, Virginia, United States
An Internationally Recognized Cake : Strawberry Shortcake, Millefeuille, and Napoleon
Masahiro Miyake, Associate Professor, Human Environmental Scisnces, Mukogawa Women's University, Hyogo, Japan
Sweet and Juicy: Intergenerational Negotiations on Sweet Preferences Through Liquid Textures
Veronica Vargas Roman, Student, PhD student, KU Leuven, Belgium
Food Labeling, Politics, and Morality: How Food Labeling Restrictions Shape the Vegan Food Market
Miri Eliyahu, Student, PhD in Sociology, Northwestern University, Illinois, United States
Conference Registration Desk Open
28 October - 8:30AM-9:00AM CEST Copenhagen (Building A, Second Floor, Aarhus University)
Conference Welcome and Opening
28 October - 9:00AM-9:30AM CEST Copenhagen (Festal, Aarhus University & Online)
Plenary Session with Ole G. Mouritsen
28 October - 9:30AM-10:00AM CEST Copenhagen (Festal, Aarhus University & Online)
When Just Salad Won’t Do: Meat Avoiders’ Counterbalancing of Cultural Asceticism with Perceived Hedonism to Elevate Food Enjoyment
Attila Pohlmann, Professor of Marketing, CADE, Universidad San Francisco de Quito USFQ, Pichincha, Ecuador
Food Collective among Minority Group to Obtain Affordable Food until Equality: Reflection of COVID-19 Pandemic
Theresia Pratiwi Elingsetyo Sanubari, Lecturer/ Researcher, Nutrition, Satya Wacana Christian University, Jawa Tengah, Indonesia
Agriculture in American Literature: Quality, Context, Community
Kathryn Dolan, Associate Professor, Department of English and Tech Com, Missouri University of Science and Technology, Missouri, United States
Investigating the Effects of Electroplasmolysis Pretreatment and Ultrasound Assisted Blanching on the Quality of Pumpkin Candy
Ahsen Rayman Ergün, Food Engineering, Ege Üniversitesi, Turkey
Elif Gürbüz, Ege Üniversitesi
Irem Akbulut, Ege Üniversitesi
Taner Baysal, Ege Üniversitesi
New Winegrowing Geographies : A Socio-anthropological Study on the Territory and the Creation of Value
Maria Del Carmen Salas Quesada, Postdoctoral Researcher, Interdisciplinary Food Studies, Centro de Investigaciones Interdisciplinarias en Ciencias y Humanidades (CEIICH-UNAM), Mexico
Southern California Festive Foodways: Altruism, Entrepreneurialism, and Cultural Affirmation
Tiff Graham, Senior Lecturer, Liberal Arts and Sciences, Otis College of Art and Design, California, United States
American Soldiers’ Cultural and Sensory Experiences of Mexican and Afro-descendant Foods during the Mexican-American War, 1846-1848
Nicole Mottier, Associate Professor, History, Stetson University, Florida, United States
Resemblance of Dietary Intake among Parent and Offspring: The Myth and Reality of Familial Resemblance in Dietary Intake
Sonia Pervin, Student, PhD, Institute for Social Science Research, Queensland, Australia
Understanding Food Consumption Before and During the COVID-19 Pandemic: Preliminary Findings from a Trinbagonian Sample
Fareena Alladin, Student, PhD Candidate, The University of the West Indies, St. Augustine Campus, Trinidad and Tobago
Communicating Value of Short Food Supply Chains and Conscious Consumption in Restaurants
Ellen Gonzalez, Student, PhD, PUC Rio, Rio de Janeiro, Brazil
Manuela Quaresma, Arts and Design Department, PUC-Rio
Mindful Eating Practiced Through the Plum Village App
Weranuj Ariyasriwatana, Assistant Professor, Communication, Marist College, New York, United States
Addressing Food Insecurity in Higher Education – Challenges and Opportunities
Shannon Orr, Professor, Political Science, Bowling Green State University, Ohio, United States
The Mobility of Tradition and Taste: Case Studies from France and India
Julie Jacquet, Student, Ph.D. Student, University of Paris-Nanterre, France
Food and the Non-human: Recontextualizing Anthropocentrism in Massimo Mongai’s Spaceship Chef
Norman Rusin, Lecturer, Modern Languages, Salve Regina University, Rhode Island, United States
Beyond Health and Animal Rights: Reasons for American Black Veganism
Wendy Rib, Student, PhD, University of South Florida, United States
Exhibitions of Masculine Fitness through Food Consumption on the Presidential Campaign Trail
Jan Wilson, Professor, History and Gender Studies, University of Tulsa, Oklahoma, United States
Culinary Art as a Refuge: Food and Identity in Jhumpa Lahiri’s Mrs. Sen’s
Shrimoyee Chattopadhyay, Student, PhD Research Scholar, University of Debrecen, Hajdú-Bihar, Hungary
The Understanding of Sensory Descriptors of Wine by Australian-Italian and Vietnamese Non-expert Consumers
Christina Thuy Hang Truong, Student, Doctor Philosophy of Human Sciences, Unversity of Verona (Italy), Italy, Italy
Urban Food Cultures of Ahmedabad
Jerene George, Student, Doctoral, Indian Institute of Technology, Gujarat, India
Adding Value to Stalked Barnacle (Pollicipes Pollicipes) from Berlengas Nature Reserve by New Food Development
Joaquina Pinheiro, Professor, Food, ESTM-Polytechnic of Leiria, Leiria, Portugal
Planning, Violence, and Crisis in Sociohistorical Perspective: Avocado Commodity Chains and Cartelization in Tancítaro, Michoacán
Stefan Norgaard, Student, PhD in Urban Planning, Columbia University, New York, United States
Clinically, She Looks Well: A Research-creation Project on Embodied Experiences in Clinical Eating Disorder Treatment
Kathryn Huckson, Student, PhD, McMaster University, Ontario, Canada
Gateway Bugs: Taste and Disgust in Food System Pedagogy
MacKenzie Wade, Student, PhD, University of California, Santa Barbara, California, United States
Eating Habits in a Particular Setting: Expectations, Needs, and Wishes of Young Conscripts in the Swiss Armed Forces
Stefano De Rosa, Academic Assistant, Department of Military Sociology, Military Academy (MILAC) at ETH Zurich, Zürich (de), Switzerland
Artisanal Slaughter: The Challenges and Opportunities of Goat Meat in Vermont
Amanda Kaminsky, Student, PhD, University of Michigan, Michigan, United States
What is the Relationship of Biological Diversity to Food Sustainability? : The Body-as-data that is Emerging in Food Security Discourse
Elizabeth Bullock, Assistant Professor of Sociology, Social and Behavioral Sciences, Alfred State College of Technology, SUNY, New York, United States
The Potato Project: Food Studies as Hub Topic for Home Schooling Program in Lockdown in the UK
Emily Mayhew, Historian in Residence, Bioengineering, Imperial College London, Kensington and Chelsea, United Kingdom
Public Libraries as Partners in Community Food Systems: Seed Libraries, Community Gardens, Community Kitchens
Christine D'Arpa, Assistant Professor, School of Information Sciences, Wayne State University - Detroit, Michigan, United States
Childhood Memories of Food Collected in Eco-tourism: A Case Study of the Hare Krishna Movement
Tamas Lestar, Senior Lecturer, Responsible Management and Leadership, University of Winchester, United Kingdom
Food for Thought: An Empirical Analysis of the Efficacy of Gatrodiplomacy
Gabriel Mayer-Heft, Student, Master's Degree, Reichman University, Israel
Food Boycotts in U.S. History : On Food Activism in the Twentieth Century
Janett Barragan Miranda, Assistant Professor, Latina/Latino Studies, University of Illinois at Urbana-Champaign, Illinois, United States
'Intergenerational Choreography': Digital Community Cookbooks During COVID-19
Carlina Duan, Student, Ph.D., Joint Program in English and Education, University of Michigan - Ann Arbor, Michigan, United States
Environmental Challenges of the Artisan Cheese Making: A Case Study in the Tropic of Mexico
América Lina Patiño Delgado, Student, Master of Sciences, Universidad Autónoma Chapingo, Mexico
María Isabel Palacios Rangel
Fernando Cervantes Escoto, Profesor Investigador, Universidad Autónoma Chapingo
Ayari Genevieve Pasquier Merino, Research Advisor, Secretaría de Desarrollo Institucional, Universidad Nacional Autónoma de México
We Have Different Tastes: Exploring the Cross-Cultural Food Choices of Generation Z from Ireland and France
Lana Repar, Lecturer in Food Business, Department of Food Business and Development, University College Cork, Cork, Ireland
Joe Bogue, Professor, Cork University Business School, University College Cork, Cork, Ireland
Solenn Breton, Student, Master's, L'Institut Agro | Agrocampus Ouest Rennes, Ille-et-Vilaine, France
Garden Conversation with Ole G. Mouritsen
28 October - 10:00AM-10:30AM CEST Copenhagen (Aarhus University)
Coffee Break
28 October - 10:30AM-10:45AM CEST Copenhagen (Building A, Second Floor, Aarhus University)
Talking Circles
28 October - 10:45AM-11:15AM CEST Copenhagen (Aarhus University)
Community Shifts: Room A203
28 October - 11:20AM-13:00PM CEST Copenhagen (Aarhus University)
Quality, Inequality, and Values in High-end Coffee: Third Wave Tastes, Maya Farmers, and Determinations of Worth
Edward Fischer, Professor of Anthropology, Anthropology, Vanderbilt University, Tennessee, United States
Cultivating Social-ecological Resilience, Harvesting Biocultural Resistance in the Southern Andes: Biocultural Heritage and Agroecosystems
Constanza Monterrubio Solís, Postdocotral Fellow, CIIR/CEDEL/CESIEP, Pontificia Universidad Católica de Chile, Araucanía, Chile
Culinary Food Emissions Visualization Educational Resource: A Unique Educational Resource Using Balloons to Empower the Public to Reimagine Food Choices for Environmental Sustainability
Carla Ramsdell, Practitioner in Residence, Physics and Astronomy, Appalachian State University, North Carolina, United States
The Impact of COVID-19 in the Restaurant Industry at the U.S. - Mexico Border
Ana Garcia Escalante, Student, PhD in Consumer Sciences, The Ohio State University, Ohio, United States
Policy and Practice: Room A405
28 October - 11:20AM-13:00PM CEST Copenhagen (Aarhus University)
Pearls for Taiwan: Bubble Tea in Vienna and the Limitations to New Public Diplomacy
Martin Mandl, University Assistant, Department of East Asian Studies, University of Vienna, Austria
Restrictive vs. Non-restrictive Parenting Styles Regarding Food and Meals – What Works Best?
Jacob Christensen, Assistant Professor, Educational Sociology, Taste for Life, Danish School of Education, Denmark
Training of Taste Skills Is Not a Metatalk: Hands-on Learning and Training Is Required
Morten Aagaard, Taste for Life, Sensory software designer, Researcher in Cognitive support tools, CEO, Taste for Life, Aalborg University, Gustolingo.net, Denmark
Lunch
28 October - 13:00PM-14:00PM CEST Copenhagen (Building A, First Floor, Aarhus University)
Indigenous Ontology, Food Sovereignty, and Early Christianity: The Hyphenic - Understanding the Performance and Subjectivity of Food Agents
Eulàlia Comas, Student, BA, Wesleyan University, Connecticut, United States
Discipline-specific Pedagogy and Its Impact on Nutrition Beliefs and Behaviors
Gloria McNamara, Associate Professor, Health Education Department, City University of New York - Borough of Manhattan Community College campus, New York, United States
Michigan Tacos : Mexican Food and Neoliberal Globalization in the Upper Midwestern United States
Santos Ramos, Assistant Professor, Integrative Studies, Grand Valley State university , Michigan, United States
Your Avocado Toast Is Funding Drug Cartels: How American Consumption Habits and Anti-drug Policies Made Avocados the New Conflict Commodity
Jessica Rudo, International History Instructor, International History, West Point, Armed Forces Americas, United States
The Golden Era of U.S. Newspaper Food Journalism : Ohio Food Editors in the 1950s and 1960s
Kimberly Voss, Professor, Journalism, University of Central Florida, Florida, United States
Emerging Perspectives: Room A405
28 October - 14:00PM-15:40PM CEST Copenhagen (Aarhus University)
Art as a Means to Address Food Politics and Production Concerns: Worm Art, DrLegumes, and Root Art Projects
Pierre Leichner, Artistic Director of Outsider Festival, Community Arts Council of Vancouver, British Columbia, Canada
Reconstituting Cuisine: A Culinary Perspective on Social Collapse and Resilience in Precolumbian Peru
Robyn Cutright, Associate Professor, Anthropology and Sociology, Centre College, United States
Small-scale Mining and Local Food Security: Insights from Rural Ghana
Jacob Obodai, Student, PhD in Geography, The Open University , Buckinghamshire, United Kingdom
Mastering Sustainable, Palatable and Nutritious Food Pairing: The MealMaster Game
Charlotte Vinther Schmidt, Postdoc, Design and Consumer Behavior, Taste for Life, Department of Food Science, University of Copenhagen, Denmark
Speaking of Sustainability: Room A203
28 October - 14:00PM-15:40PM CEST Copenhagen (Aarhus University)
Effects on Skills and Knowledge of a Sensory Teaching Program for Culinary Students
Michael Bom Frost, Associate Professor, Department of Food Science, Taste for Life, Department of Food Science, University of Copenhagen, Capital, Denmark
Bat El Menadeva, QA/QC , Coop, Denmark
Marie Damsbo-Svendsen
Creating Taste for Sustainability : How to Teach Both In and About Sustainability in School - Specifically in Home Economics
Helle Brønnum Carlsen, Associated Professor in Home Economics, Teacher Training, Copenhagen University College (KP), Denmark
The Impact of the Exterior Emissivity of Cooking Vessels to Energy Efficiency of Cooking
Jeff Ramsdell, Professor, Sustainable Technology and the Built Environment, Appalachian State University, North Carolina, United States
Carla Ramsdell, Practitioner in Residence, Physics and Astronomy, Appalachian State University, North Carolina, United States
Two Birds with One Stone - Diverting Agriculture Waste to Fibers: The Application of Ionic Liquids in Solubilizing and Shaping Cellulose into Fibers and Films
Julie Rieland, Student, PhD Candidate, University of Michigan, Michigan, United States
Brian Love, University of Michigan
Applied Healing Catering Design to Forest Therapy: A Case Study of DaNongDaFu Forest Park
Chuan-Jin Lin, Student, Master of Science, Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Taiwan
Bor Hon Lee, Associate Professor, Department of Culinary Arts/Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan
Characterization of the 3D Printed Food National Market and Consumer's Perception
Frederica Silva, Student, PhD Student, Polytechnic of Leiria, Portugal
Is It Possible for a Class to Have It All? : Model of a University Honors Class
Kathy Tehrani, Senior Teaching Professor, Biology, Xavier University, Ohio, United States
Food Banks Improving Health Outcomes
Gianluca De Leo, Professor, Interdisciplinary Health Sciences, Augusta University, United States
Kendra Mhoon, Associate Professor, Mathematics & Statistics, University of Houston Downtown, Texas, United States
Claire Hudson, Frederick Food Security Network Manager, Biology, Hood College, United States
Judith Anglin, Associate Professor - Program Director (MS-Nutrition), Nutrition, Widener University, Pennsylvania, United States
First Foods of the Confederated Tribes of the Umatilla Indian Reservation: Promoting Resilience in the Context of Settler Colonization
Stan Thayne, Lecturer, Environmental Studies, Anthropology, Religion, Politics, Whitman College, Washington, United States
Gabriel Jacobson, Oral History/NAGPRA Technician, Cultural Resources Protection Program - DNR, Confederated Tribes of the Umatilla Indian Reservation, Oregon, United States
Thomas Morning Owl
Linda Sampson, After School Lead Teacher, Education , Confederated Tribes of the Umatilla Indian Reservation, Oregon, United States
Can a Change in Food Habits Contribute to Solving Some Global Issues?: Conserving Biodiversity
Shweta Rana, Associate Professor and Department Chair, Physical and Natural Sciences, FLAME Univesrity, Maharashtra, India
Environmental Privilege in Glass Orbs: A Multimodal Critical Discourse Analysis of Raw Water on Social Media
Renee Barry, Erie Canal Research Fellow, Erie Canal Museum, New York, United States
New Meat on the Block: Factors Influencing India’s Gen Z’s Decision to Purchase Plant-based Meat
Nikita Dhawan, Student, IB Diploma, American Embassy School, India
Kah Ying Choo, Consultant, Writing Coach
Coffee Break
28 October - 15:40PM-16:00PM CEST Copenhagen (Building A, Second Floor, Aarhus University)
Plenary Session with Karen Wistoft and Lars Qvortrup
28 October - 16:00PM-16:30PM CEST Copenhagen (Festal, Aarhus University & Online)
Garden Conversation with Karen Wistoft and Lars Qvortrup
28 October - 16:30PM-17:00PM CEST Copenhagen (Aarhus University)
Welcome Reception
28 October - 17:00PM-18:00PM CEST Copenhagen (Building A, First Floor, Aarhus University)
Conference Registration Desk Open
29 October - 8:30AM-9:00AM CEST Copenhagen (Building A, Second Floor, Aarhus University)
Plenary Session with Jonas Astrup
29 October - 9:00AM-9:30AM CEST Copenhagen (Festal, Aarhus University & Online)
Garden Conversation with Jonas Astrup
29 October - 9:30AM-10:00AM CEST Copenhagen (Aarhus University)
Coffee Break
29 October - 10:00AM-10:20AM CEST Copenhagen (Building A, Second Floor, Aarhus University)
Focused Discussion: Room A203
29 October - 10:25AM-11:05AM CEST Copenhagen (Aarhus University)
Environmental Impacts of Novel Foods in Diets: Incorporating Nutritious Protein Alternatives in Optimized European Diets and Meals
Rachel Mazac, Student, PhD, Interdisciplinary Environmental Sciences, Stockholm Resilience Centre, Stockholm University, Sweden
Poster Session: Room A214
29 October - 10:25AM-11:05AM CEST Copenhagen (Aarhus University)
Maize Producers’ Perceptions and Strategies for Managing On-farm Genetic Diversity in the Upper Midwest United States
Cathleen McCluskey, Student, Agroecology MS (completed); Environment and Resources PhD (in process), University of Wisconsin–Madison, Wisconsin, United States
Breeding Vegetable Maize for Organic Production: Quality Selection Methodology
Lexie Baker, Student, PhD, University of Wisconsin - Madison, Wisconsin, United States
Farm to Family - Promoting Healthy Eating through Cooking Class Video Instructions: Strategies to Engage Shoppers to Optimize Local Produce Preparation and Intake
Diane Smith, Associate Professor, Youth and Family, Washington State University, Washington, United States
Effect of A Hypocaloric Nutritional Plan compared with a Hypocaloric Nutritional Plan Associated With Auriculotherapy
Olga Zueva, Terapeuta, instructora, Medicina complementaria, Centro de bienestar y salud, Puebla, Mexico
Irina Zueva, Doctor and scientist, Wellness area, Kuban State Sport and Turism University , Krasnodarskiy kray, Russian Federation
Taste as Means for Teaching Sustainable Food Consumption in Home and Consumer Studies Education
Lolita Gelinder, Senior lecturer, School of Education, Culture and Communication, Division of Early Childhood Edcuation, Mälardalen University, Sweden
Malena Lidar, Senior lecturer, Department of Education, Uppsala University, Sweden
Nutrition in Focus: Room A104
29 October - 11:15AM-12:50PM CEST Copenhagen (Aarhus University)
Beyond Nutrients: An Online Education Programme on Health and Sustainability
Laura Matias Guiu Martí, Student, Human Nutrition and Dietetics, Universitat de Lleida, Lleida, Spain
Lunch Meals in Norwegian Kindergartens during and after the COVID-19 Pandemic
Hege Wergedahl, Professor, Department of Sport, Food and Natural Sciences, Western Norway University of Applied Sciences, Norway
“A Long Way to Get Here and a Long Way to Go”: A Case Study on Changing Lunch Meal Practices in a Norwegian Kindergarten
Baizhen Ciren, Student, PhD, Western Norway University of Applied Sciences, Hordaland, Norway
Contextual Considerations: Room A203
29 October - 11:15AM-12:50PM CEST Copenhagen (Aarhus University)
Blue Ridge Myth and Memory: Tracing Appalachian Identity through Foodways
Ashli Stokes, Professor, Communication Studies, UNC Charlotte, North Carolina, United States
Sustainable Approaches : Room A214
29 October - 11:15AM-12:50PM CEST Copenhagen (Aarhus University)
Indigenous Organic Coffee Production: Sustainable Practices and Ways of Knowing and Experiencing Climate Change
Consuelo Guayara Sanchez, Student, Ph.D., The University of Iowa, Iowa, United States
Sustainable, Healthy Food Systems Training at the University of Malta: A Preliminary Mapping Exercise
Suzanne Piscopo, Associate Professor, Home Economics / Nutrition, Family and Consumer Studies, Department of Health, Physical Education and Consumer Studies, University of Malta, Malta
Karen Mugliett, Senior Lecturer in Home Economics and Pedagogy, Health, Physical Education and Consumer Studies, University of Malta - Faculty of Education, Malta
The Taste of Sustainability: Global South Perspectives on Sustainable Diets
Mariana Hase Ueta, Student, Ph.D. Candidate, State University of Campinas (UNICAMP), São Paulo, Brazil
