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Learn continually – there’s always “one more thing” to learn!

This quote is from Apple co-founder Steve Jobs and summarizes today’s post pretty well. Lifelong learning, or the ”ongoing, voluntary, and self-motivated” pursuit of knowledge throughout life, is essential to keep your personal and professional skills in shape over time. Even if you have left Lund University a year, five years or many decades ago, there are always opportunities to come back to learn more. For a course, programme, professional education or online opportunities.

Below we have gathered a list of different opportunities for you to learn new skills and acquire new knowledge from Lund University. Note that the application deadlines for courses and programmes taught in Swedish are tomorrow, 15 April!

The national application round for courses and programmes closes tomorrow, Thursday 15 April!

Lund University offers approx. 270 educational programmes and about 1400 free-standing courses. Applications are made through www.antagning.se by 15 April.
Click here to learn more about available courses and programmes taught (in Swedish)
Application deadline: 15 April 2021

“Studiechansen” to broaden and build your skills – application process also closes on 15 April!

During the past year, Lund University has worked actively to develop a wide range of courses that are aimed at anyone who wants to broaden and build on their skills – either in parallel with other studies, or as skills enhancement in working life. For the autumn semester 2021, a range of courses (in Swedish) is offered that uses the entire breadth of Lund University and provides suggestions for combinations with courses from different faculties to offer a broad range of competence.
Click here to learn more about “Studiechansen” (in Swedish)
Application deadline: 15 April 2021

Bachelor’s and Master’s studies taught in English

Lund University offers over 100 Master’s degree programmes taught in English across a wide range of subjects, with many programmes offering a unique interdisciplinary approach. Applications for autumn 2022 open in October 2021.
Click here to learn more about Lund University courses and programmes taught in English

MOOCs at Lund University

Lund University offers MOOCs – free online courses open to anyone with an interest, regardless of previous experience. Choose among a wide variety of courses in for example Greening the economy, AI and Digital Business Models.
Click here to learn more about MOOCs at Lund University

Professional education

Lund University Commissioned Education makes the resources of Lund University available to companies, organisations and authorities aiming to develop their business and staff. They represent all faculties at Lund University, serving as a one-stop-shop partner for organisations and employers. Increase your competitive advantage and the skills of your employees with education based on the latest research, provided by highly qualified academic and research staff.
Click here to learn more about professional education at Lund University

Cover photo from the University main library (UB1): Mikael Risedal

 

 

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“Boost your skills and brand your online presence”

Hand holding light bulb and cog inside. Idea and imagination. Creative and inspiration. Innovation gears icon with network connection on metal texture background.

Did you miss our recent webinar? Not to worry! Here’s a recap and the recording to get you up to speed!

On 17 March, the Alumni Office and the School of Economics and Management arranged an international webinar focusing on career boosting tips and how to optimize your online presence. 

Amongst the speakers was Stina Vikingson, from Career Services at the Lund University School of Economics and Management. She offered practical tips and tools to enhance your online brand as well as some great advice for job hunting and creating that all-star LinkedIn profile that you need to be ahead of the game. She gave us the answer as to why it is important to Google yourself, as well as helpful tips within the following areas:

– Building your professional brand
– Going online with your brand
– Networking online
– Future-proofing your skills set
– Job hunting during a pandemic

Job hunting during a world crisis

Alumnae Josefina Röckert and Sveta Mardar both shared compelling stories with invaluable tips for job hunting during a world crisis. Not only that, but they also shared how they excelled and thrived in new areas because of the pandemic.

“Don’t let country barriers prevent you from looking into a new job. Go global!”
– Josefina  Röckert

Josefina Röckert shared her story about how, after graduating in June 2020, she saw her dream job slip through her fingers as the position was cancelled. She was forced to rethink her options as unemployment was soaring. Josefina shared how this ultimately led her to think outside of the box and land a job in Germany, working remotely from Stockholm.

“You have to accept that you can’t control everything, but you can control your immediate surroundings and how you interpret the world.”
– Sveta Mardar

Sveta Mardar, an external relations strategist working at Ernst & Young in London, told the story of how the UK lockdown had given her the opportunity to start a new initiative. She created a global platform, a podcast and a blog (www.woviddiaries.com) that empowers and inspires women during and beyond COVID-19.

Following this webinar, Sveta also shared her reflections and some of her top tips on LinkedIn. You can read her article here.

Upper left: Josefina Röckert – Upper right: Moderator Alma Bergil – Lower left: Sveta Mardar – Lower right: Stina Vikingson

Re-watch the webinar or watch it for the first time!

Webinar: Boost your skills and brand your online presence (YouTube)
Watch this webinar at a time that is convenient for you and keep an eye out for future webinars with alumni!

 

2021-03-23

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5 quick questions with the talented Paul Rey

Paul Rey
Paul Rey, photo by Jens Nordström

Tonight (Saturday 13 March 2021) Lund University student Paul Rey will compete for the chance to represent Sweden in the Eurovision Song Contest as he sings for the win in “Melodifestivalen” aka “Mello” aka the biggest entertainment on Swedish prime time TV. We got the chance to ask the Lund University popstar 5 quick questions before he goes on stage!

1.

You have a successful music career, but have decided to get a degree as well. What are your plans for your education in combination with your music?

– I am studying for a Master’s in International Marketing and Brand Management at Lund University! I chose to start studying to get more input in my life after having only worked as an artist and songwriter for several years. Studying and learning every day has been super rewarding for me personally, and everything I’ve learned is very applicable in my profession as an artist.

2.

Tonight you are in the Swedish finals for “Melodifestivalen”- what is your song about?

– My song The Missing Piece is about my daughter who was born in November and how it feels to become a parent and how she makes me complete!

3.

How do people know you’re from Lund?

– Partly that I study at Lund University, but also that I love riding my bike to places and my accent with rolling R’s!

4.

What is a must-visit for you when you are in town?

– My niece!!

5.

If you get to represent Sweden in the Eurovision final, what would be the most fun and exciting
thing about it and what would be the scariest thing about it? 


– The most exciting thing will be to show off on the world’s biggest music stage with a song that I am incredibly proud of. There’s nothing scary about it.

2021-03-13

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Q & A with a business trainee

Meet Eric Engerby Jönsson, a Lund University alumnus, who is currently enrolled in a trainee programme at CGI Business Consulting. Eric studied the Bachelor’s programme in Service Management with a specialisation in Retail at Campus Helsingborg and continued with the Master’s programme in International Strategic Management at the School of Economics and Management in Lund. His studies began in 2016 and ended with a Master’s degree in spring 2020.

What have you been up to since you graduated and what do you work with today?

Early on, during the first semester at the Master’s programme, I signed a contract with CGI and therefore knew what was planned for me after graduation. However, before my work at CGI began I had the opportunity to work with a subsidiary within PEAB where I helped the CMO* with market analysis, market strategies and trend spotting.

*Chief Marketing Officer

What does a typical day at the office look like?

As a consultant at CGI there is no “typical day” and this is something that I value tremendously. Every day is different from the day before and I am constantly challenged in my daily work. However, as a trainee within the CGI Selected programme there is a clear structure where we, during the first year, get the opportunity to learn and develop the important and necessary skills that consultants need in order to be successful. During the second year we develop skills and gain access to the right tools to become project leaders and during the third and final year within the trainee programme we get the chance to perfect our business acumen.

In what ways have your studies at Lund University been beneficial to you?

I believe that I have a unique way of analysing and understanding business-related situations, behaviours and contexts. Additionally, I am comfortable working in team settings as well as driving my own work forward –something that originated from the way of working at Lund University. Self-leadership is incredibly important in any business setting. 

How did you become a trainee at CGI Business Consulting?

CGI has a very ambitious recruitment process where I first applied through submitting my CV and took two different tests. From this I was invited to their assessment day where a selection of the recruits are welcomed to their offices to solve a business case in teams and experience the culture at CGI. After this, I was invited to an individual case interview where I got to solve a case on my own and finally I was invited to a concluding interview. Although the recruitment process may seem long and challenging, it gave me incredible amounts of energy every time I met any of the members of CGI.  

Do you have any tips to others who may be thinking of applying for a trainee programme?

My main recommendation to current students is to find out what you want from your future employer so that it will be easier for you to choose the right firm to work for and apply to. For me, CGI was the obvious choice as they prioritise heart as much as they prioritise brain. A combination of incredibly competent members with their hearts in the right place creates a wonderful culture at CGI where the consultants can thrive and grow together with their fellow members.

I really want to take this opportunity to promote CGI Selected and encourage current university students to follow CGI on social media in order to learn more about upcoming opportunities and see what it is like to work with us. Do not hesitate to reach out to me if you have any questions or want to learn more about our award-winning trainee program!

Do you have a favourite memory from your time at Lund University?

I have several memories worth telling, but my most distinct memory is from my exchange semester at the University of Adelaide during the fifth semester at the Bachelor programme. During this period I got the opportunity to challenge myself academically and personally, as well as meeting new international friends that I still keep in contact with and have met up with in Prague, Berlin and digitally. While this was a challenging time, I was awarded a scholarship for academic excellence at the University of Adelaide, which makes this memory even more valuable to me. 

Click here to reach out to Eric through LinkedIn

Click here to CGI’s LinkedIn account

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Alumni with good taste

Three alumni – Susanna Bill, Daniel Damberg and Julia Tuvesson – with three different educational backgrounds at LU were all drawn toward the tasteful world of cooking and baking. 

They have proven to be quite good at what they do and you may even recognise their creations from TV, Instagram or the bookshelf. Get some foodie inspiration for the upcoming spring!

Check out our interviews with these alumni here:

Susanna Bill – Passionate food creator on creativity and healthy cooking

Daniel Damberg – LTH alumnus Daniel combines his banking job with baking hobby

Julia Tuvesson – Cooking on a student budget led to a career as a food entrepreneur

 

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5 quick questions for the vice-chancellor

Vice-Chancellor Erik Renström Lund University
Vice-Chancellor Erik Renström

Erik Renström has been in his role since 22 January 2021 when he was inaugurated as the new vice-chancellor of Lund University. He has previously been the dean of the Faculty of Medicine and is a doctor and professor in experimental endocrinology with extensive academic experience. We had the opportunity to ask him 5 quick questions.

1.

What is your most important task as vice-chancellor of Lund University?

Formulating the way ahead for Lund University over the next few years and explaining the common thread through the University management’s efforts to bring about this progress.

2.

The University’s strategic plan states that collaboration with alumni shall be further developed. Why is it important for alumni to be engaged in the University’s work and what can the University offer them?

– Alumni are extremely important ambassadors who have that special credibility that comes from having experienced the University themselves. Through its renown and standing, Lund University can contribute to their success, but also offer an ever-expanding network throughout their lives and serve as an anchor in a constantly changing existence.

3.

Many of the University’s activities have been conducted digitally during the pandemic. How do you envisage Lund University’s “new normal” in the future?

– In many different ways. We will establish a better thought-out approach to remote working and remote studies. We will carry out more work from home, but also value the community of the workplace more strongly. We will take care of it and not take it for granted.

4.

What has your own experience been of Zoom meetings, coffee breaks in Teams and your home office?

– It has gone really well! I even had a Christmas party on Zoom. It was really great to be able to crawl straight into bed afterwards.

5.

If each day had two extra hours, how would you use them?

– Three quarters of an hour for one or two extra meetings, three quarters of an hour for writing and half an hour to do some kind of workout.

2021-03-05

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A cell for the noisiest and most unruly – or – Where was the University lock-up?

the Uppsala students’ carnival procession 1910
By 1910, the lock-ups at Swedish universities had long been a thing of the past. However, this did not stop a mobile “prubba” turning up in the Uppsala students’ carnival procession that year. Source: Uppsala University Library.

Part 1

One of the more tragic events in Lund’s academic history took place on 7 September 1829. Under circumstances that have never been fully clarified, the then theology student and member of the Gothenburg student nation, Jacob Wilhelm Blomdahl, beat to death his fellow student and nation member Anderas Emanuel Landén. For this crime, Blomdahl was sentenced to death by beheading, and as this took place before 1853 – i.e. during the period when Swedish universities still had their own jurisdiction over their employees and students – it was the University’s own board, the consistory led by the vice-chancellor, that passed the death sentence.

This article will not, however, be yet one more account of this crime – what became known as the murder at Locus Peccatorum (the House of Sin) – as this has already been described in detail in at least two books: by the legal historian Kjell Å Modéer in Brott vid Lundagård (1989), and the author K Arne Blom in Skumraskbravader (Old Lund Yearbook 1974). In addition, the murder was just recently the subject of a long edition of the Faculty of Law’s podcast, Öppet fall in which I had the pleasure of acting as a pundit with programme presenter Elsa Trolle Önnerfors. In that particular capacity, I was however asked a question that there and then I could only answer in a somewhat vague and preliminary way. The documents from Blomdahl’s trial state that between interrogations he was detained in the University’s holding cell or lock-up (“proban” in the Swedish of the time), but where exactly was it? Modéer states that it was “in the Academy Building (Kuggis), built in 1802, located east of the King’s House in Lundagård”, whereas according to Blom it was “housed in the city jail in an old stone building south-west of the cathedral on Kyrkogatan”. After taking part in the programme, I have not been able to restrain myself from carrying out further research on the matter, and in the present two-part article I hope to be able to deliver a much more certain answer to this question, but above all tell the whole story of the lock-up in Lund; something that as far as I know has not been done before.

Photo of excerpt from church regulations in 1571
The first known use of the term “proba” (lock-up) printed in Swedish: church regulations 1571. Source: Google Books.

For “negligent priests or disruptive devils”

It should be clarified from the start that the phenomenon of a so-called “proba” – also written as “prubba”, “probba”, “probben” and a number of other variants in Swedish, all deriving from the Latin word for “trial” – is by no means unique to Lund University or even to the Swedish university world in general. The oldest written reference to the word that the Swedish Academy Dictionary has succeeded in finding is from Laurentius Petri’s hand-written draft of church regulations in 1561 (printed in1571), which states, among other things, that a priest who “drinks until intoxicated / to the extent that they are incapacitated / he shall be given a requisite punishment in the Probo etc.”. From this it can be surmised that the “proba” was originally a church prison, intended for the detention of misbehaving priests, and that such lock-ups were found in all bishopric cities, as it was there, of course, that the bishop and cathedral chapter exercised their jurisdiction over church folk. However, the bishopric cities also had the Swedish upper secondary schools of that time, and these were also under the control of the church for a long period. Therefore, the bishopric’s various lock-ups, to quote old Lund professor Ewert Wrangel, came to have the double function of a holding cell for both “negligent priests” and “obstinate pupils”, and it is possible to imagine that over time the latter group – mischievous schoolboys – came to dominate the benches in the lock-ups. The only known preserved lock-up in Sweden – located close to both the cathedral and the Rudbeck upper secondary school’s old main building in Västerås – is also primarily referred to as a “school jail”.

picture of building - preserved school lock-up in Västerås
The preserved school lock-up in Västerås – the building’s oldest parts are from the Middle Ages. Source: Wikimedia Commons, photograph: Sniper Zeta, (CC-BY-SA-4.0). The photo is partially cropped.

However, the few Swedish universities in olden times were also located in bishopric cities and had strong connections with the church. That is why it is not surprising that the lock-ups in these parts came to be linked with the dominant group of wayward and noisy youths there: the students. The fact that one or two stays in the institution’s detention facilities could almost be seen as a commonplace student activity was indicated by Anna Maria Lenngren’s poem “Biographie”. In this parodic description of a 50-year-old man’s life – written in the first person – the narrator happily depicts their student years thus:

But learning does its labours have,
So as a student, I was quite persistent,
About the city folk, small pamphlets I wrote
Went roaming wild on the streets each night,
And with the fanatical journeymen did fight,
In the Proban you could often see me –
And with the greatest honour I took my degree.

In this poem, Lenngren placed the speaker’s studies in the city where she was born, Uppsala. If he had actually existed, his cell should therefore have been located in the Consistory Building, built in the 1700s, on St Erik’s Square, which has a lock-up on the ground floor. Alternatively, he may have been held in the somewhat later, more well-known holding cell in the so-called cathedral porch stairwell. It is often mentioned in tourist guides and was in use until 1833. Even earlier, there had been a building in the Gustavianum courtyard – also the location of the academic printing house – which acted as Uppsala’s “prubba” (which seems to have been the most common name for it in Uppsala).

the Uppsala students’ carnival procession 1910
By 1910, the lock-ups at Swedish universities had long been a thing of the past. However, this did not stop a mobile “prubba” turning up in the Uppsala students’ carnival procession that year. Source: Uppsala University Library.

Queue for the lock-up

So where was the lock-up in Lund? The answer is that its location, as in Uppsala, shifted over time. That the existence of a lock-up was a presupposition even at the time the University opened is stated clearly in the institution’s oldest policy document, the 1666 constitution; among other things from the rule that the key to the jail was among the things that were to be ceremonially handed over at every change of vice-chancellor. A practical problem, however, was that the young institution in its first 20 years did not own any of its premises. Thus, it was always a question of being totally dependent on borrowing premises from others, and it was mainly from the church. It is therefore logical that the very first student jail came to be housed in the basement of the medieval Chapter House, a building long since demolished, which stood in Kraft Square – then a churchyard – semi-detached to the cathedral’s north-east corner. On the upper floor was the cathedral chapter’s meeting room, but in the cellar, space was prepared for the newly opened University’s lock-up. In his University history published in 1868, Martin Weibull gave the following description of the premises and their use at the time:

The lock-up consisted of an arched cellar in the Kraft churchyard, somewhat raised above ground. It was equipped with doors strengthened with iron bands and had iron bars for windows. It could not hold many people at the same time, so when in 1708 18 to 20 students were sentenced to jail at the same time for nocturnal disturbances, wearing disguise in public, noise and violence during the spring market, the lock-up could not take them all, so that the most guilty had to serve their time before the less guilty could be admitted.

The fact that the lock-up was extremely overburdened at times should not be interpreted as the students being thoroughly engaged in criminal behaviour. It was not only breaking general Swedish law that could lead to a stay in the lock-up, but also contraventions of the University’s numerous internal rules of conduct. The offences that could lead to detention in the lock-up included mooching around the city on Sundays instead of going to mass, playing cards and dice, and failing to appear if called to an interrogation with the vice-chancellor. However, the most common reason why the students of that time ended up in the lock-up would probably have been – as in the example from 1708 above – generally rowdy behaviour, especially at night and under the influence of distilled spirits from the city’s many taverns. It was again Martin Weibull who, in a separate essay in 1877, suggested that “the young students’ source of amusement in the 1720s was to wander around the university city in large groups with swords at their side and loaded rifles in hand”, when they would, while singing and bawling, shoot with both powder and shot over the inflammable thatched roofs. It is therefore mainly for this type of “wild, mischievous antics” that the records of the time show students sentenced to a few days’ detention in the lock-up.

Lund students equipped with rapiers of the 1680 vintage
Lund students equipped with rapiers of the 1680 vintage, or at least how they were envisaged in the “historical pageant” that was staged for the inauguration of the main University building in 1882. Source: Lunds och Lundagårds minnen – Historiskt festtåg (Lund 1882).

How common these antics and subsequent spells in the lock-up were in the late 1600s and early 1700s can be gleaned indirectly from sources such as the annual report that the mathematics professor Anders Spole published when he relinquished the role of vice-chancellor he had in the autumn semester of 1672. He expressed his gratitude for the “academic youths’ calm and dignified behaviour, that has so characterised this half-year, that during this time no public complaint against these youths has been made and there has been no need for any punishment” – something that would scarcely have been worth mentioning if it had not been more the exception than the rule.

The fact that the academic youths were far from always behaving in a “calm and dignified” manner can also be seen from details of the reactions to being sentenced to detention in the lock-up. The locking up of a student often led to loud and occasionally even physical protests from their fellow students. The lock-up’s “lock and doors were often broken”, recounted Weibull, and there were instances when things could get even more furious. There are witness accounts from 1675 that students literally stormed the premises armed with axes and other weapons, and in 1704 a dissatisfied and armed group of students behaved so threateningly that the lock-up guard felt compelled to escape to the vice-chancellor’s residence!

On other occasions, however, the punishment was taken in a more easy-going way. There are actually accounts stating that large groups of students often chose to visit a locked-up fellow student for regular organised parties in the cell. This was done, for example, by the Skåne student nation in May 1689 when one of its members “Monsieur Bergsteen was in the lock-up”. The party cost 7 crowns and 17 pence. Not surprisingly, “drinking and noise” could result from these, let us call them “internal” gatherings, and in 1692 things got particularly out of hand. The guard on duty had not only let the carousing students into the cell but had also “sat in the lock-up and after a lot of drinking was excessively drunk”. The party ended with the guests removing the cell door from its hinges! These conditions were hardly specific to the fledgling Lund University, as attested by the Uppsala University historian Claes Annerstedt, who wrote regarding the situation in the city at the time that “the student lock-up […] is almost considered to be a place of amusement”. The Lund professors even discussed among themselves the possibility of fining students instead of sending them to the lock-up “which is only an occasion for scandal and other things”.

watercolour of the Chapter House
In 1805, the Chapter House – the site of the first lock-up – ceased to be used by the cathedral chapter and was pulled down shortly afterwards. This watercolour from the period (by Lars Jacob von Röök) shows only parts of the remaining building as a ruin on the right of the picture. Source: Uppsala University Library.

The city and University look for a joint solution

According to some sources at least, the lock-up in the Chapter House shared the same cellar as the city of Lund’s civil prison, known as the “hag hole”, which led Andreas Manhag in his book Kraftstorg – Lunds mittpunkt och baksida under 500 år (2017) to describe the place “not only as a centre for the cathedral chapter and the University, but also as Lund’s prison”. At the same time, there is other information, including that in William Karlsson’s book Stadsvakt och poliskår i Lund (1950), which indicates that the city’s prison was for some of this period at least located at the city hall on the main square, Stortorget, rather than at the Chapter House. The last-mentioned information is, however, somewhat vague and contradictory.

Regardless of the extent to which the city and University were “cellmates” as far back as the 1600s, it is however quite clear that in the following century there was a search for joint detention solutions. This is recounted by the previously mentioned William Karlsson in his book. In addition to the longstanding problem of the city’s detention facilities being in bad condition and far too easy to escape from, the question of collaborating with the University became pertinent because there were no special premises for members the city guard – a type of police force comprising staff from both the city and University. Such premises, as stated in correspondence between the city and the University in 1739, were needed for the guards, during extremely cold periods for example, but also to make it easier for the public to find and contact the guards. Not least, this would also prevent the guards from “seeking out other places” (i.e. taverns) in order to “neglect their duties” there. And such premises could also include joint detention facilities.

No practical collaboration seems to have arisen from the contacts at that time, and the city in due course solved the detention facility problem by renting and furnishing a cell in the cathedral crypt – which during this period occasionally flooded! A few years later, the University found what was by all accounts a better solution. In 1764, the institution became the sole owner of Liberiet, the cathedral’s still extant old library building on the south side of the Kraft churchyard. The upper floor had previously been used as a lecture hall, but it was now renovated and refurbished as a fencing hall for the University’s fencing master, and two small rooms were created adjacent to this hall: an office for the fencing master and a new lock-up. With its location one floor up, this should not in any case have been troubled by floods (the building’s extensive but dark cellar, which you would otherwise spontaneously think could have been suitable for the purpose did not however have a clear use before the 1830s, when it was refurbished as storage facilities for the University’s fire-fighting equipment).

Part of a floor plan of Liberiet from the time the University took over the building
Part of a plan of Liberiet from the time the University took over the building. The lock-up was in one of the two small rooms to the left in the bottom picture. Source: Lund University Archive.

The question, however, is how much did the University use its new lock-up in the following decades. According to Weibull, the number of detained students fell considerably in the second half of the 1700s. His explanation was “greater education and refinement” among the students. Perhaps it was also the case that the University management chose to turn a blind eye to some of the rules and prohibitions that remained from the 1600s, but which were starting to be regarded as obsolete. In any event, this meant that the lock-up was rarely used for its original purpose and on occasion it was used for something else entirely – namely as the University’s lime store.

Around 1800, however, the number of punished students rose again. It is also a period for which the sources and literature are most unclear and contradictory concerning where the lock-up was actually located. I will try to provide an answer to this question in part 2 of this article, when we will get to know some of the very last individuals who were to shake the bars of the lock-up.


Fredrik Tersmeden

Archivist at the University Archives (and unpunished to date)

Thank you to archivist Johan Sjöberg at the Uppsala University Library who assisted me with advice on literature about the history of the Uppsala lock-up.

 

2021-03-04

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Donations give the Botanical Garden a much-needed revamp

For many people, the Botanical Garden in Lund is a beloved oasis and a favourite spot in the heart of the city. For over 300 years, researchers and students have used the garden for teaching and research. Today, these activities are combined with a large number of visits from schools, the general public and tourists. The garden is now getting a much-needed revamp thanks to generous donations.

The Botanical Garden is facing a thorough transformation which is expected to be complete in 2024. The visitors’ greenhouse in the centre of the garden is the heart of the organisation. Here, more than two thousand different species grow in nine different climate zones. Some of the plants have lived and flourished here for over 150 years, but now the greenhouse is too small. A remodelling of the central part of the greenhouse, the Palm building, and a new entrance to the whole greenhouse, will enable both the plants and the many visitors to be well taken care of and the organisation’s work to be done in a better way. A dedicated schoolroom is also planned in the old outbuilding near the garden office.

The remodelling work in the Botanical Garden, like many other projects at Lund University, is made possible through donations from private donors. Many of them are alumni who want to support Lund University in various ways and whose engagement creates the conditions for exciting projects and pioneering research. Through their generosity, they contribute to enabling Lund University to maintain its position as a world-class university. Donations to the University facilitate the development of research, education and other activities, providing us with keys to solve the major societal challenges of our time.

To find out more about how donations contribute to the University’s activities or how to get involved, please visit https://www.lu.se/donera

2021-03-04

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Cooking on a student budget led to a career as a food entrepreneur

Cookbook author and food influencer Julia Tuvesson found a passion for cooking during her ethnology studies at Lund University in 2014. This passion has resulted in cookbooks such as Plåtmat, Käka grönt and Brynt smör, as well as the popular Instagram account “Tuvessonskan”.

When did you discover your interest in cooking?

– I started cooking during my time as a student. I needed to save money and a natural step was to cut down my meat consumption. I cycled from shop to shop and bought up ingredients on special offer. Then the challenge was to come up with something to make out of all the beans and pulses, root vegetables, tomato paste and cartons. For me, a whole new creative world of food opened up, and within the limitation of vegetarian cooking on a tight budget, I developed a crazy interest in food. Among other things, Plåtmat, or One Pan Food, is a result of this; I wrote a whole cookbook on the ideas I developed at that time. It is a way of preparing green food according to the season, using leftovers, not needing a lot of equipment that results in a lot of washing up and so on.

What benefit did you get from your education and your time as a student at Lund University in your work as a food creator?

– I have a Bachelor’s degree in Ethnology and it was during my last semester at the University that I started to get interested in the cultural aspects of food and meals. I studied courses in digital communication and social media and you could definitely say that was one of the reasons why I started my own Instagram account, for the opportunity to apply the knowledge I had gained from my studies. I have now written 3 cookbooks in 3 years, and of course my studies helped me a lot in the process. Research, source criticism and project management are but some of the things I learnt during my studies that are of great use to me today. And writing, of course! The ability to take criticism and feedback and make something constructive out of it.

Do you have a favourite “food memory” from your time as a student in Lund?

– When I was studying my last semester of ethnology, I got to know a girl called Frida that I immediately liked a lot. Frida and I spent pretty much all our time together. It was also Frida who introduced me to the notion of the green kitchen! That’s why I would spontaneously say that my best food memory from my time as a student in Lund was when Frida and I went to her cottage to write our degree projects. For a week, we sat and wrote, prepared meals together, went for walks and talked. A fantastic time which means so much to me.

After a tiring day at work, what do you make for dinner?

– A tiring day at work for me often means that I have prepared a crazy amount of food. So the family eats the leftovers while I eat sandwiches, packaged gnocchi with tomato sauce or takeaway food, because I’ve gotten bored of the food I cooked.

What are your predictions for the food trends of 2021?

– Food that is easy to adapt to one person. Easy to prepare, with few but luxurious ingredients – like gnocchi in tomato sauce with browned saffron butter. We will continue to be interested in rustic food, like country fare from different cultures. I believe grilled sandwiches/toasties will see a real boost. I am longing for the avocado sandwich in the cafés to get replaced by the classic toast.

Photo credits: Photos of Julia (right) and cover photo of the book “Brynt smör” (left) are taken by Miriam Preis


Passionate food creator Susanna on creativity and healthy cooking

Susanna Bill describes herself as a passionate food creator, constantly on the hunt for new flavours and food experiences. During her career she has been a PhD student and a teacher at LTH, as well as Head of Innovation at Sony Ericsson. However, it is in the combination of food and innovation where she has found her true passion. Her interest in cooking has taken her all the way to the TV screens where she secured a bronze medal in Swedish MasterChef. Today, it is possible to pick up lunch in Susanna’s restaurant Susannas Kök in central Lund.

In our interview we get Susanna’s best advice on where to find inspiration for healthy cooking and how to stay creative in everyday life.

Where does your interest in food come from?

– I spent my teens in India and moved back to Sweden at a time when you could pretty much only buy yellow curry and mango chutney in the shops. The desire to recreate all the wonderful taste experiences I had in India aroused my interest in cooking. And then I’ve always been the one who gets hungry first at home. I simply spent a lot of time thinking about food!

What benefit have you had from your education and your work at Lund University in your career as a food creator?

– Actually more than you might imagine. Problem-solving, systematic thinking, project management and innovation are the kind of thing I use every day, both when it comes to creating and planning menus for catering assignments and lunches and to get everything ready at the same time. I have taught and supervised degree projects, and I use these good experiences in my cooking evenings and when running cookery courses. When I wrote my first cookbook (Klok på Mat – “Food Wise”) together with researchers at the Anti-Diabetic Food Centre at LU, I clearly benefitted from having written half a doctoral thesis. As an outsider, it is not always so easy to understand how researchers think and what drives them, but my own experience as a research student made me into a bridge-builder who contributed to ensuring a fairly smooth workflow. 

Where do you get your inspiration and what advice do you have for maintaining creativity in everyday life?

– As I mentioned, I think about food a lot and really ponder what I feel like eating. Going into food shops is also a good idea, as you can easily see what’s in season. And social media of course, where I don’t only look at beautiful or cool images but also at what is actually on the plate. Creativity in everyday life is always challenging but I would say that it is not a bad idea to plan a little so that you don’t end up at 5 p.m. having to shop for the evening meal; that rarely results in anything particularly creative. And then, dare to try some new things – follow a recipe sometimes if you rarely do that, or cook without a recipe if you otherwise always use one. And finally, learn to make a really good tomato sauce. You can use that for almost everything!

What are your predictions for the food trends of 2021?

– More vegetarian, more circular thinking. I also believe that we will hang on to the take-away trend even beyond the restaurants’ need for a little extra help to survive the pandemic. And I believe we will all want to celebrate and socialise in an unpretentious way, so simple, smart food that doesn’t require too much work or oversight. 

Click here to go to Susannas Kök on Instagram

 


LTH alumnus Daniel combines his banking job with baking hobby

Alumnus Daniel DambergDaniel Damberg is the LTH alumnus (Civilingenjörsexamen/MSc in Engineering, Engineering Physics, 2017) who combines his job as a quantitative analyst at Handelsbanken with a grand interest in baking. An interest that took him all the way to the TV show “Hela Sverige bakar” (“The Great Swedish Bake Off”) in 2020.

Where did you get your interest in baking and desserts?

– I would not say that my interest in baking started early. I guess I have always had a certain interest in food that came from my upbringing, but I didn’t really have any clear attraction to baking specifically, and it was mostly on the level of it being fun to prepare food for dinners or parties.

– The passion for baking as such was probably aroused when I first moved to Lund and lived in a student residence hall. We shared coffee and snacks every Sunday, so every time it was my turn to arrange the food I baked something a little more advanced, and soon I started to feel that I had a bit of an aptitude for it. From there, it didn’t take much to use baking as a kind of exam avoidance strategy, which was of course much appreciated by my fellow students at the residence hall and in my courses. Eventually, I stepped out into student life, where I met others who shared my passion for cooking and baking, which inspired me to push myself further. The more I practised, the better I got, and the more fun I had: a passion was born.

What lessons have you taken from your time as a student in Lund that have been useful to you as a cake designer, perhaps during the taping of the Great Swedish Bake Off in particular?

– It might sound like a cliché, but baking is a lot like chemistry and requires a great deal of precision. It also requires you to work calmly and methodically and to plan every step, for everything to turn out right. You need to think like an engineer. I benefit greatly from my years at LTH every time I am about to bake, as I got many opportunities to practise these exact properties during my study programme. I see baking a bit like solving a maths problem in an exam. The tools are of course completely different, but I tackle baking in the same way I learnt to tackle mathematical problems.

Do you have any good food or cake-related memory from your time as a student in Lund?

– I have many wonderful food memories from my time as a student, from long evenings in the kitchen of the Gasque hall in the Students’ Union building, preparing for formal dinners. I remember one time in particular when I must have spent two days making hundreds of petits choux with different fillings for a major formal dinner. The social secretary and those working with me in the kitchen thought I was completely mad, but the result was very much appreciated.

How do you combine your current job as a bank analyst with your interest in cooking and baking?

– I bake in my spare time. Baking is a creative outlet and a welcomed change of pace after a long working day in front of a computer screen. Of course I like to bring various baked goods in for my colleagues at work and they enjoy them.

What trends do you foresee for cakes and baked goods in 2021?

– I think it is difficult to talk about trends in baking as there are so many different currents. At the moment, I see many new interpretations of classic baked goods. You don’t need to change a lot, but classic tastes in an updated package, or the other way around, new flavours in a classic format, are popular.

– Another trend, which doesn’t appear to be losing steam, is the increasing importance of the visual aspect in recent years, with the emergence of Instagram. The exact way in which this is expressed can vary a lot, from squirting a little frosting on a sticky chocolate cake to creating richly decorated baked goods with many components, all the way to almost photorealistic renditions of fruit or objects, for example. But a creative appearance is important.

Click here to go to Daniel’s Instagram profile


Building your network and your presence on LinkedIn

Perhaps you have fine-tuned your profile, made some connections and even started following some companies of interest. If you’re on the job hunt or simply want to improve your LinkedIn network, we’ve got some tips for you! Based on the content of our latest webinar on 10 February with certified CV expert, Birgitta Möller, we will give you some pointers to help you expand your network and enhance your presence on LinkedIn.

Bonus: Everything we mention can be done with a free account. LinkedIn Premium has its extra perks, but it’s not necessary for having a good profile and being an active networker.

When networking on LinkedIn, it’s important to think about what kind of impression you want to make. Think about how you want to come across when sharing content and connecting with others. Keep in mind your purpose on LinkedIn – why do you want to be there and what kind of people do you want to connect with? This will help guide you as you become more active on LinkedIn.

The basics

In order to enhance your networking efforts and the impact of the content you share, here are some things to consider. 

Have a good profile photo

Have a clear and descriptive headline

Have an informative and interest-catching “About” section

Maintain and up-to-date skills list

Pro tip: Pin your top 3 skills for which you want to be known. Because you can only pin 3, choose the 3 that you really want to make sure that people see. This is more important than choosing the ones with the most endorsements. 

Keep your profile updated. Make changes now and then or fine-tune the wording. Recruiters filter profiles based on how active they are and profile updates factor in to activity levels.

Review your “Settings and privacy”

Depending on your own preferences and how visible you want to be, make sure you’ve adjusted your settings accordingly. Your preferred settings may vary over time, so adjust as needed while getting more comfortable in your “LinkedIn shoes.”

VISIBILITY

Here, you can adjust your profile viewing options. You can also edit your public profile and decide how it will look for others. You can toggle options of what you want others to be able to see or not see when looking at your profile.

You can also decide who can see or download your email address. The default is that only 1st degree connections can see your email address. However, this could be disadvantageous if you’re on the job hunt. Birgitta recommends changing this so your 2nd degree connections can see your email. This way, you increase the chances of a recruiter being able to email you if they are looking at your profile.

LinkedIn settings menuCOMMUNICATIONS

Here, you can manage your notifications and who can reach you. Review your options and adjust according to your preference.

DATA PRIVACY & JOB SEEKING PREFERENCES

There are quite a few settings you can adjust in regards to your job seeking preferences on LinkedIn. Go through these options and adjust as needed. This is a great way to send a signal of interest to recruiters.

Making connections

Now that you’ve adjusted your settings, let’s start making connections!

Sending connect requests

There is a way to do this and a way NOT to do this. We cannot emphasise this enough – always include a personal note when sending a connect request! This is especially important for any requests you want to send to someone who isn’t already a very close friend of yours. LinkedIn is a platform that encourages networking with strangers, but you have to provide some reasoning as to why you want to connect with someone, especially if you’ve never met face-to-face.

Make a good first impression and add a note!

Unfortunately, LinkedIn makes it too easy to send connect requests that do not include a note. So here comes the important tip – first go to the person’s profile and then click on the “Connect” button from their profile. When taking this route, you are presented with the option to add a note (max 300 characters, including spaces). We also suggest sending connect requests on a desktop because the mobile app does not have the option to add a note.

Connect request screenshot

Find things you have in common with the person. It could be that you both studied at the same university or have worked at the same company, or perhaps you have some mutual connections. Or, maybe you recently heard the person give a presentation or you’ve read a book/article written them. Incorporate these commonalities or interests into your note to give some backstory as to why you want to connect.

Example:

“Hi! I came across your name while looking for an expert within [fill in the blank]. I have recently graduated from Lund University with a degree/interest in [fill in the blank]. I can see that we have 4 connections in common and [Name of one of those connections] is one of my good friends, so it would be great to also have you in my network here on LinkedIn.
Best regards from Southern Sweden”

Adding personal details and showing your reasoning for wanting to connect leads to a higher likelihood that the person will accept your connect request.

If you don’t want to connect (or at least not yet), you can instead opt to follow. When following, you get their posts in your feed. You can always unfollow if you no longer want to network with this person.

Networking with companies and employers

You can also follow companies at which you’re interested in working. When actively job-hunting here are some tips on how to engage with recruiters:

Start by following the companies in which you’re interested.

Find HR reps or relevant employees at these companies and connect or follow them.

After following them for a while, so you get a feel for the company, comment on their content and/or compose a well-crafted note with a reason as to why you want to connect with them and have them in your network

Q: If you’ve gone on an interview but the recruitment process is still active, is it appropriate to connect with the interviewer on LinkedIn?

A: If you want to connect with this person, perhaps bring that up at the end of the interview. Ask if it would be ok to connect on LinkedIn. This shows that you are someone who is interested in that job or other potential jobs at the company, but it also allows the interviewer to reply with an alternative way to stay in touch if they prefer not to connect on LinkedIn.

Search tools on LinkedIn

LinkedIn is a huge database, so utilise the search tools available to you. For example, you can search for key words “HR manager” and then filter by “People” and then by “Connections – 2nd degree” and then by “Current company” and so on. This is a great way to find new potential connections. You can also search based on hashtags or you can try different filters (such as locations, groups, etc.).

Screenshot of search filters on LinkedIn

Your 2nd degree connections are perhaps the most valuable! With every 1st degree connection, your pool of 2nd degree connections grows and the networking potential is great. 

Example note for a connect request to a recruiter:

“Hi [Name], I was looking for someone at [Company XYZ] and noticed you also know [Name of mutual connection]. I’m keen to learn more about [fill in the blank] …”

The alumni search tool is also a great way to network with fellow alumni. From the Lund University page, you can find the “Alumni” tab where you are presented with a variety of search filters and an option for a keyword search.

LinkedIn alumni search tool screenshot

Your search results will display a list of profile previews (including a “Connect” button). However, remember to always go to their profile and click “Connect” there so you can add your personal note.

Warning: If you click the “Connect” button displayed on a list of profiles (e.g. search results or the “People you may know” list), a request is immediately sent with no personal note. 

Search for people, companies or groups that can add value to your network and start following and/or connecting!

Your LinkedIn presence

In order to be seen as an active member in any network, you have to also contribute to the network. Networking is a give and take relationship. So how can you do this on LinkedIn, you may ask? Write original posts, comment and share content while adding your own thoughts and questions.

♦ Do you have an “All Star” profile? If so, this makes your content have 1 ½ times more success. View the dashboard on your profile to see if you have the “All Star” icon.

Create content

Writing a post on LinkedIn works pretty much the same as on other social media platforms. Photos and videos usually get better visibility and engagement. If you post a video, make sure it has subtitles and is no longer than one minute (30-60 seconds is usually good).

Give the first sentence in your post some extra thought so you entice the reader to want to click “…see more” and read the rest of your post. Consider what is interesting and relevant for those in your network. Your posts could provide tips, inform or educate on a specific topic, or you could share industry news and trends. Ask questions to your network in order to engage with them, and if they comment on your post or article, write a reply comment. 

Utilise hashtags and tag connections and companies, when appropriate.

You can also choose who can see your post. Maybe you want it visible for anyone or you just want to share it with group members. You have options!

Screenshot of settings for who can see your LinkedIn post

You can always edit or delete your posts so try experimenting and see what works best in your network and amongst your connections.

When to post

Mornings (6-10 am) or around noon are the best times of day to post. Afternoons and evenings are not as active. But again, test the waters with your network and see what seems to work best.

When you publish a post, LinkedIn will send the post to 2-6% of your connections. The number of connections you have, and how many people engage with your post, will impact how far your content will travel. 

Tip: LinkedIn doesn’t show more than 2 posts from the same person in members’ feeds, so don’t post too often as it won’t reach your audience. Posting 1-2 times per week is good.

Engaging with content

Commenting makes a difference and helps rank your post higher. Replying to comments can also help enhance your content. Liking a post or comment does not do much for you, whereas commenting makes a bigger impact.

Simple or standardised comments like “Congrats on the new job” (especially to a connection you don’t know that well) aren’t all that meaningful. It is better to make a more substantial comment. For example, you could comment on something you recently read – “I read about that company… [describe some new thing going on or interesting anecdote]. Sounds interesting! Best of luck at the new job!” If you want to get noticed, revolve your comment around something more than just a simple congrats.

Being on LinkedIn on a regular basis (at least once a week) keeps you active and present within your network.

Fun fact: Did you know that being active on a regular basis can actually be more important than having a perfect profile?

Recommendations

They are good have and good to give! However, avoid purely exchanging recommendations. This can devalue your recommendations because it ends up looking like you just did each other a favour. Instead, write unique recommendations.

Recommendations are taken more seriously than endorsements. However, make sure it’s about something substantial. What did you do? What were the circumstances? What were the outcomes? Why was this person good at it? And so on. 

If you’d like to ask someone in particular to write a recommendation for you, you could call on the phone or write an email and explain that you’re becoming more active on LinkedIn and would appreciate a recommendation. You could even provide some bullet points highlighting a certain project you worked on or skills you developed, and mention that you’d really appreciate it if they could include those points.

People like to help out, and there is often no harm in asking for help.

It all comes down to being courteous, composing unique comments, writing nice personalised messages when wanting to connect and doing a good bit of research to find common topics of interest. And remember to return the favour and offer help to others in your network. 

Additional tips & guides

Read previous articles about LinkedIn by clicking on the titles below:
How to become a LinkedIn Pro
When having a good LinkedIn profile is not enough…
LinkedIn guide: Optimize your career opportunities
Keeping up with the LinkedIn profile

Try out your networking skills with LU alumni in the Alumni Network group on LinkedIn

Get your SSI  (Social Selling Index) score
This shows you how good are you at using LinkedIn.

 

2021-03-01

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