Associate Professor

Sidse Schoubye Andersen

Department of Sport, Food and Natural Sciences
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Bergen
KRONSTAD I206
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Field of work

My research focuses on four main themes:

  1. Food practices from a social and cultural perspective. I have studied food and food practices in various settings, including daycares, schools and private households.

  2. Social inequality and its impact on food consumption, everyday life, and health behavior. 

  3. Disruptions and transitions in old age and how this relate to food, lifestyle, and health. 

  4. Interdisciplinary research and experience with randomized controlled trials
Courses taught
  • MGUMH301A, Food and health 2, module 1 - Social community, cultural diversity and sustainability in food and meals, 25/26, subject responsible
  • MGUMH503, Food and health 3, module 3 - The school as a food landscape, 25/26, subject responsible
  • MGUMH550, Food and health 3, module 4 - Master's thesis, 25/26
  • VSFO801, Food and mealtime enjoyment in the after-school program, 25/26, subject responsible