21st century solutions for food systems and the environment
Agriculture's role in greenhouse gas mitigation
The Ingredients of Culture : A Study on Cultural Identity and Cultural Belinging in Relation to Food in Hiromi Goto's Chorus of Mushrooms
Climate impact from diet in relation to background and sociodemographic characteristics in the Västerbotten Intervention Programme
Eat’em or not?: insects as a culinary delicacy
Impacts of Living and Working Conditions on the Health of Immigrants : A Comparative Study on Asylum-Seekers in Germany and the Netherlands
Måltidspresentation : En studie om hantverkarens kreativa process: från idé till färdig rätt på tallrik
Mat + Dryck = ? : Effekten av en kombination
Ett rum med utsikter : Hur kan rummet påverka upplevelse och förväntningar?
Tell me what you eat, and I will tell you where you think you are
Sensory description labels for food affect consumer product choice
Environmental enrichment for zoo-housed Icelandic reindeer (Rangifer tarandus)
Challenging the food vs. fuel dilemma: Genealogical analysis of the biofuel discourse pursued by international organizations
CRAN - Company risk assessment network
The US consumer phosphorus footprint: where do nitrogen and phosphorus diverge?
Palm oil - towards a sustainable future? : Challanges and opportunites for the Swedish food industry
Trading Forests: Quantifying the Contribution of Global Commodity Markets to Emissions from Tropical Deforestation
Tv-reklam för söta drycker: En studie av hur antalet reklaminslag förändrats under åren 1999-2014
Influencing identity through objects in ‘constructed realities’ : The role of a ‘diegetic prototype’ in influencing a person's sense of identity in relation to nature
Practical advices for young Opera singers
Undeclared allergens in food : Food control, analyses and risk assessment
Soy intake and possible adverse health effects in Nordic children and pregnant women (unborn children)
Food contact materials - metals and alloys : Nordic guidance for authorities, industry and trade
Risk-benefit assessment of food : Report from a Nordic workshop September 2016