Saeid Karkehabadi

I am Associate Professor (Docent) in Food Science and Researcher at the Department of Molecular Sciences, SLU. My academic journey has taken me through chemistry, biochemistry, molecular biology, structural biology, and, more recently, food science.

I received my Bachelor's degree in Chemistry from Virginia Tech in the United States and later completed a Master's degree in Biochemistry at Uppsala University. I obtained my PhD in Molecular Biology from SLU in 2005, where I studied structure-function relationships in proteins using X-ray crystallography. For many years, my research focused on understanding how proteins work at the molecular level and how their three-dimensional structures determine their biological functions.

In 2020, I moved into food science, bringing with me a strong interest in proteins and their behaviour in complex biological systems. Today, my research focuses primarily on plant proteins and their role in sustainable food production. I am interested in how processing affects protein functionality, nutritional quality, and sensory properties, and how this knowledge can be used to develop nutritious and attractive plant-based foods.

Teaching has been a central part of my academic career since my doctoral studies. Over the years I have taught subjects ranging from biochemistry, enzyme kinetics, protein structure, protein purification, and X-ray crystallography to food chemistry, food physics, food technology and human nutrition and physiology.

Today, I teach at undergraduate, and master's levels within food science and nutrition. I have extensive experience as course leader, lecturer, and examiner. 

My research focuses on proteins in food systems, particularly proteins from legumes such as faba bean and pea. These proteins are expected to play an increasingly important role in future food production, but significant challenges remain regarding functionality, nutrition, and consumer acceptance.

I study how processing conditions influence protein interactions and functional properties such as solubility, emulsification, foaming, gelation, and stability. These properties are important for the texture, appearance, and overall quality of plant-based foods.

Another important part of my research concerns nutritional quality. I investigate how processing affects nutrient availability and how antinutritional compounds can influence digestibility and mineral absorption.

At the same time, I maintain a strong interest in protein structure and function. One of my long-term goals is to introduce structural biology approaches, particularly X-ray crystallography, into food science research. By studying food proteins at the molecular level, we can gain a deeper understanding of why proteins behave differently during processing and how their properties can be improved for specific food applications.

My research contributes to sustainable food production by increasing knowledge about plant-based protein sources and their applications in future foods. Improved utilization of plant proteins can support more resource-efficient food systems while contributing to food security and sustainable consumption.

B.Sc. in Chemistry, Virginia Polytechnic Institute and State University (Virginia Tech), USA
M.Sc. in Biochemistry, Uppsala University, Sweden
Ph.D. in Molecular Biology, Swedish University of Agricultural Sciences (SLU), Sweden
Postdoctoral research, Uppsala University
Researcher, Department of Molecular Sciences, SLU
Associate Professor (Docent) in Food Science

I have extensive experience supervising and co-supervising degree projects at both bachelor's and master's levels within food science, biochemistry, molecular biology, and protein chemistry. To date, I have supervised or co-supervised approximately fifteen student projects and have served as deputy supervisor for a doctoral student.

In addition, I have mentored doctoral students and postdoctoral researchers in areas including protein purification, structural biology, and food science. I view supervision as an opportunity to support scientific development, independence, and critical thinking.

For a complete and updated publication list, please visit my Google Scholar profile.