It is the students in grade three who have prepared dishes from raw materials such as field beans from Östergötland and gray tar.

- I have not come into contact with these ingredients before, says chef Elias Rydgren, adding that he thinks it has been exciting.

"It's very funny"

On Thursday, the students will go to this year's chef in Stockholm and invite the visitors to sausage on gray peas, kimchi and sauerkraut as well as hummus of field bean.

- It's a lot of fun and I'm really looking forward to it, says chef Hampus Brodén.

Offers odd dishes

By offering the dishes that the students have developed together with their chef teacher Katarina Westlund, they participate in a study that is about investigating whether the taste experience changes when you know more about the health properties of the food.

- In kimchi, there are billions of lactic acid bacteria, which is great for the gastrointestinal function. The gray peas on which the sausage is made are in part very good for agriculture in the plant sequence and it is a fiber rich product that is good for the body. So we have beetroot with a lot of nitrate in, which is great for cardiovascular health, says food expert Jesper Lindström, who is in charge of the project on Vreta Cluster's behalf.

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Hear the food expert tell us about the study Photo: SVT

Behind the project are Vreta Cluster and Alfred Nobel Science Park in Örebro.