Niels Heine Kristensen, Professor, MSc, PhD. Dep of People & Technology, Roskilde University, 4000 Roskilde. nheinek@ruc.dk. nielsheine@gmail.com

1996      Ph.D. from Technical University. Thesis on ecological sustainable production systems. Sociology of technology approach. Department of Social Sciences. Technical University of Denmark

1992      Ph.D. course in Technology-Society Network, Roskilde University.

1991      Pedagogical course for Ph.D. students and assistant professors at the Technical University of Denmark

1987      Master of Science (Environment), Technical University of Denmark

2019                Full professor, Roskilde University

2017                Full professor, Chair in Culinary Arts and Food Studies, Umeå University

2009                Professor wsr in Food Policy and Innovation, Aalborg University Copenhagen

1999                Associate professor, Department of Management Engineering – Innovation & Sustainability, Technical University of Denmark.

1995               Associate Research Professor, Department of Technology and Social Sciences, DTU

1995               Senior Scientist, Project Manager, Department of Technology and Social Sciences, DTU

1993                Doctoral student at Technical University (DTU).

1988                Research assistant, Interdisciplinary Centre, DTU

1987                Consultant, Central Research Office, DTU

2018-               Board member and WP lead of NEXTFOOD (EU H2020, 7 mio €)

2017-18           Deputy Head of research at Culinary Institute, Umeå University

2017                Board member in Growing Food CPH.

2017-               Chairman of the Board of Society of Food Systems IDA/DK

2016-17           Member of scientific committee for the 1^st European Food Studies & Food Design Conference

2016-               Research Consultant UC Metropol

2015-16           Member of the Scientific Committee for the Synthesis of Organic Food and Farming.

2011-14           Member of the study board of Planning and Geography, AAU

2010-16           Member of the Research and Development Board at UC Metropol

2010-17           Head of research at AAU/FINe research group

2009-12           Chairing the development and accreditation of the science based Master curriculum in Integrated Food Studies (IFS). AAU.

2009-17           Head of Research at FINe and Food Studies, AAU-CPH.

Supervisor for currently 1 PhD student and 6 finalised PhDs. Member of assessment committees for 8 national and international (Denmark, Sweden, Finland) PhD thesis and defences. 3 Postdocs and 1 currently.

2018-2022       NEXTFOOD, EU H2020 project, 19 partners

2018-2021       ‘Operation Morgenduft’, DK Innovation Fund, 3 years postdoc supervision

2018-2020       From Field to Farm. – Learning processes on European farms. Erasmus+ Strategic Partnership

2018-2021       Sustainable Lifestyle Accelerator. KR Foundation. 6 partners.

2017-2019       Systematic review of gastronomic sciences. FORMAS.

2017                Growing Food CPH (Region Hovedstaden).  Cooperation: AAU, KU, DTU, Capnova

2017                Developing food innovation capacity in the South Baltic Region - SB FOOD INNO (InterReg). Cooperation: AAU, AU, EASJ, UCSj, Uni Rostock, Lund Uni.

2016-2018       BioFarmII – Learning processes on European farms (Erasmus+). Cooperation: NMBU, Equalita, Soil Association, Gut Essen, Uni Hamburg.

2017-2017       Food Systems – Urban Food Systems (Realdania)

2015-2018       FoodMaker - Empowering young people (16-28 years) through engaged participation in food making, conducted from an action research perspective. Co-operation Nordea Fonden, Aarhus Municipality (incl 1 PhD project).

2014-2017       Root & Tuber in Ghana. Co-operation Danida (incl 1 PhD project).

2014-2017       Social Innovation among Youth at Risk through Garden Based Learning (incl 1 PhD project). Co-operation UCL, UC Berkeley.

2014-               Analysis of development strategies for local food hubs.

2013-2016       GLAMUR - Global and Local Food Chain Assessment: a Multidimensional Performance-based Approach. (FP7)

2013-2017       Development of methods for improved food and nutrition strategies for hospitals and elderly homes through co-innovation (incl 1 PhD project). Co-operation Herlev-Gentofte University Hospital, UC Metropol, BDO and Municipality of Gladsaxe

Kristensen NH, Hansen MW (2018): Networks between producers and consumers – the cities demand for organic products. Chapter in Chrzan J and Ricotta J, (Eds): Organic Food, Farming and Culture. Bloomsbury Publishers

Justesen L, Kristensen NH (2018): The Breakfast Club. Dynamic hospitable meal practices - a forthcoming research project. Council for Hospitality Management: Innovation in Hospitality. Bourmouth University, UK

Krogh, LH; Beck, AM; Kristensen NH; Hansen MW (2018): Meal Activity Agreement' - Settling with resident passivity in Rehabilitation meal care. Rehabilitation Nursing Journal.

Hansen SR, Kristensen NH (2017). Food for Kindergarten Children: Who Cares? : Relations between Food and Care in Everyday Kindergarten Mealtime.  In Food, Culture, and Society. Issue 3. Page 485-502.

Krogh, LH; Kristensen NH; Beck, AM; Hansen MW (2017): Handling the inpatient’s meal and nutrition career. Are nurses laying the groundwork for healthy meals and nutrition care transitions? Nursing Inquiry.

Hansen SR, Kristensen NH, Hansen MW (2016): Striated agency and smooth regulation: Kindergarten mealtime as an ambiguous space for the construction of child and adult relations. Children’s Geographies

Food for Kindergarten Children: Who Cares? : Relations between Food and Care in Everyday Kindergarten Mealtime. / Hansen, Stine Rosenlund; Kristensen, Niels Heine. In Food, Culture, and Society, 2016.

Hansen SR, Hansen MW, Kristensen NH (2016): Can you eat with your fingers – Methodological reflections on the creation of perspectives on kindergarten meals? International Journal of Social Research Methodology. in review.

Hansen SR, Kristensen NH (2016): Studying Perspectives on Kindergarten Mealtime: Methodological Reflections, accepted The Journal of International Research in Early Childhood Education.

Hansen MW, Kristensen NH (2015): Lejre Økologiske Kommune – en case. I Lizzie Melby Jespersen, Ulla Skovsbøl, Niels Halberg (eds): Økologiens bidrag til samfundsgoder Vidensyntese, ICROFS. 2015. ISBN 978-87-92499-19-6

Hansen MW, Kristensen NH) (2013): The institutional foodscapes as a sensemaking approach towards school food. In Hansson, L., Holmberg, U., Brembeck, H. (Eds.). (2013). Making Sense of Consumption. University of Gothenburg. ISBN 978-91-974642-6-0

Brinck N, Hansen MW, Kristensen NH (2012): 40 days of free school meals as a tool for introducing market based healthy school meal systems in 35 Danish schools. Perspectives in Public Health, April 2012.

Koesling M, Løes A-K, Kristensen NH, Flaten O, Hansen MW (2012): Farmers’ reasons for deregistering from organic farming. Journal of Organic Agriculture. Volume 2, Issue 2 (2012), Page 103-116.

Hansen MW, Kristensen NH (supervisor) (2010): Meningsdannelser og handlehorisont i virksomheder med økologisk forarbejdning. Kgs. Lyngby : DTU Management, 2010. 187 p. (PhD thesis; No. 17.2010).

Hansen, TB; Christensen, BB, Kristensen, NH; Nielsen, T (2009):  Egenkontrol i catering [Own Control in Catering]. In: Scandinavian Food & Drink, Vol. 1, 2009, p. 15.

Kristensen NH, Netterstrøm S, He C, Mikkelsen BE, Nielsen T (2009): Making the organic food service chain work and survive. Agronomy Research 7 (Special issue II), p. 618–624.