Food science
Food science includes product quality, vegetables, milk, meat and fish.
End conference Prosperous Forest
In the business of Kvarken forests – a service market for the future elias.andersson@slu.se What are the challenges and opportunities of forest-related service development in the Kvarken region?
SLU researchers' methods for measuring food waste are highlighted at the UN summit
On 23 September, the UN Food Systems Summit meeting was held, aiming to highlight and advance the urgent need of global transformation of the food systems. One of Sweden's official contributions to
diss Xue Zhao
Novel potato starch : new structure and beneficial qualities charlotta.eriksson@slu.se Xue Zhao defends her thesis "Novel potato starch : new structure and beneficial qualities" on 11th October
Biotechnology for Sustainability – Final report from Mistra Biotech 2012-2020
Mistra Biotech is a Swedish research programme that has been working for eight years to advance the use of modern biotechnology for a more sustainable agriculture. We have done this on a broad basis,
Diss Hasitha Priyashantha
Variation in raw milk quality : impact on milk coagulation and cheese ripening charlotta.eriksson@slu.se Hasitha Priyashantha defends his thesis "Variation in raw milk quality : impact on milk
CANCELLED: Final Conference of Mistra Biotech
anna.lehrman@slu.se Mistra Biotech is a research programme focusing on the use of biotechnology in crop and livestock breeding for sustainable and competitive agriculture. It started in 2012 and is
Hasitha Priyashantha best presenter
PhD Candidate Hasitha Priyashantha Receives 'Best Presenter' Award at the IDF International Cheese Science and Technology Symposium 2021 Hasitha Priyashantha, a PhD Candidate in Food Science at the
Virtual excursion at Molecular Sciences
While physical travels are mainly on hold for now, virtual excursions can provide the perfect opportunity to develop new and broaden existing collaborations with scientists in different disciplines
A more sustainable food future with the help of art, design and gastronomy
What can more traditional research entities learn from the design, arts and gastronomy communities about promoting and facilitating food system change and a transition to a more sustainable food
Anne-Maj Gustavsson
Associate professor in Crop Science The information is only available in Swedish https://slubar1.slu.se/cnv/format/pers?q=email:anne-maj.gustavsson@slu.se&lang=en&rows=10000&format=rss
Urban perspectives on how can we create fair food systems
On 20th April 2021, SLU Urban Futures together with SLU Global hosted international guests in an interactive webinar. The event highlighted the interconnection of urbanization with the ambition to