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Food science

Food science includes product quality, vegetables, milk, meat and fish.


There are 80 pages tagged with Food science:

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

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