| 1. |
- Helldén, Gustav, et al.
(författare)
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Vägar till naturvetenskapens värld : ämneskunskap i didaktisk belysning
- 2015. - 2
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Bok (populärvet., debatt m.m.)abstract
- Vad händer när vatten fryser till is? Hur övervintrar bin? När dör en morot? Vad behövs för att ett frö ska gro? Dessa och andra till synes enkla frågor leder i boken Vägar till naturvetenskapens värld- ämneskunskap i didatisk belysning in på de stora frågorna om allt liv på vår jord, om biologisk mångfald ekologi och hållbar utveckling.Denna nya upplaga har kompletterats med två nya kapitel: ett grundläggande från fysikens område och ett om rymden.
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| 2. |
- Brunosson, Albina, 1986-
(författare)
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Livsviktigt med hem- och konsumentkunskap
- 2013
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Ingår i: Skånes fria tidning. - 2001-2349.
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Korvstoppning, ölbryggeri och ostmakeri. Matnörderiet har kanske aldrig varit så stort som i dag. Men betyder det att vi fått bättre kunskap om maten vi stoppar i oss och hur den blir till? Knappast, menar Albina Brunnosson, lärare vid Högskolan i Kristianstad och doktorand i kostvetenskap vid Uppsala universitet. I veckans debatt skriver hon att behovet av skolans minsta ämne är större än någonsin. Inte minst för jämställdheten.
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| 3. |
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| 6. |
- Wendin, Karin, 1963-, et al.
(författare)
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Food and Meal Science – a part of academic life : The Research Group MEAL – Food and Meal for Everyday Life, Food and Meal Science, Kristianstad University, Sweden
- 2015
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Konferensbidrag (populärvet., debatt m.m.)abstract
- Food and Meal Science is an interdisciplinary research and education field at Kristianstad University with a vision to create a sustainable and healthy society. Here gastronomists (BSc in Food and Meal Science) and teachers in home and consumer studies (MSc in Subject Education) are educated. The field include the areas “Nutrition and Health”, “Food Science” and “Food Culture and Communication”. The BSC-programme comprise science, craftsmanship and creativity. Theory is turned into practice through laborative exercises and working life placements. In 2014, the programme was evaluated to be of “Very high quality” by the Swedish educational authority. Approximately 25 gastronomists graduate yearly and find work opportunities within industry, eg innovations and product development and within the public meal sector.Currently, efforts are made to develop a Masters degree programme for students interested in higher education. The research group MEAL was founded 2013. One of the aims is to reach a holistic understanding of food and meals. Research projects include sensory, consumer and nutritional aspects in relation to age, culture and health. Food habits and behavior are of interest as well as sociological aspects. Further key concepts, such as “cooking” and “meal“, are explored from different angles of the field. The research is a key factor in the academisation of the field and will lay a stable ground for education at MSc-level. Food and meal science has a great opportunity to combine and use aspects from the different areas in order to form a holistic understanding within research and education.
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| 7. |
- Droppe, Adam, 1969-
(författare)
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Kategoriseringssjuka
- 2008
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Annan publikation (populärvet., debatt m.m.)
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| 8. |
- Hladyz, Sally, et al.
(författare)
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Stream ecosystem functioning in an agricultural landscape : the importance of terrestrial-aquatic linkages
- 2011
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Ingår i: Ecosystems in a human-modified landscape. - San Diego : Academic Press. - 9780123747945 ; 44, s. 211-276
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Bokkapitel (populärvet., debatt m.m.)abstract
- The loss of native riparian vegetation and its replacement with non-native species or grazing land for agriculture is a worldwide phenomenon, but one that is prevalent in Europe, reflecting the heavily-modified nature of the continent's landscape. The consequences of these riparian alterations for freshwater ecosystems remain largely unknown, largely because bioassessment has traditionally focused on the impacts of organic pollution on community structure. We addressed the need for a broader perspective, which encompasses changes at the catchment scale, by comparing ecosystem processes in woodland reference sites with those with altered riparian zones. We assessed a range of riparian modifications, including clearance for pasture and replacement of woodland with a range of low diversity plantations, in 100 streams to obtain a continental-scale perspective of the major types of alterations across Europe. Subsequently, we focused on pasture streams, as an especially prevalent widespread riparian alteration, by characterising their structural (e.g. invertebrate and fish communities) and functional (e.g. litter decomposition, algal production, herbivory) attributes in a country (Ireland) dominated by this type of landscape modification, via field and laboratory experiments. We found that microbes became increasingly important as agents of decomposition relative to macrofauna (invertebrates) in impacted sites in general and in pasture streams in particular. Resource quality of grass litter (e.g., carbon : nutrient ratios, lignin and cellulose content) was a key driver of decomposition rates in pasture streams. These systems also relied more heavily on autochthonous algal production than was the case in woodland streams, which were more detrital based. These findings suggest that these pasture streams might be fundamentally different from their native, ancestral woodland state, with a shift towards greater reliance on autochthonous-based processes. This could have a destabilizing effect on the dynamics of the food web relative to the slower, detrital-based pathways that dominate in woodland streams.
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