Research Group for Meal Science

The MENU (Meal Science & Public Health Nutrition) Research Group investigates in everyday food and meals consumption, whether by individuals, communities or within wider populations. Food intake has a direct effect on our health and quality of life.

Every day people are confronted by food and meals in various sizes, shapes and food types in various eating environments. As we become more busy and mobile, we consume more and more meals outside home. Eating in social gatherings has become an integrated part of our everyday food experience from in schools, public spaces, workplaces to in the street. The meals consumed within this spectrum set the arenas of the MENU research.

 

Herbs at a greengrocer in Paris – read more on Foodscapes in Paris Stand with organic herbs and spices from Chen He’s visit to Bio Fach China 2011 Whole grain baking workshop in the OMIC project. The staff of COOP are learning to bake healthy whole grain breads Panais combat at a Veggie event in Spirbakken Kindergarten, learn more in the FRIDA project Interview over lunch, from the action research project Changing Foodservice Professions