Department of Molecular Sciences
legume-based mixed gel texture
Unsustainable food production and consumption are common threats contributing to climate change and global environmental degradation. Transitioning towards a more plant-based diet can mitigate these
utlysningen IDA3 tillfalle2_eng
The call from the Interdisciplinary Academy – Q&A session and match making futurefood@slu.se Welcome to a lunch webinar about the call for new applicants to the Interdisciplinary Academy (IDA) at
Consumers want tasty food
Consumers want to live a healthier and more sustainable life, and eat a healthy diet. Both academy and industry are working hard to satisfy these demands. But measuring only nutritional composition
SLU's focus on food science
A significant portion of SLU's research revolves around putting food on the table. It is an ever-relevant issue in society during a time of changing climates and a need for increased food resilience.
Global collaboration for animal welfare
Since the start of 2023, SLU has been one of the EU partners in a project called SuLAWe, led by Nürtingen-Geislingen University (HGU) in Germany. The project, which focuses on Sustainable Livestock
What does future education look like
SLU collaborates with higher education institutions around the world and actively participates in international networks and projects. SLU constantly enhances the international dimension and
More Fermented legumes and cereals for better Healthy Planet
The way we produce and consume food has never been more critical. The global food system, with its large carbon dioxide emissions, has livestock farming as a primary contributor due to excessive
A Resilient and Sustainable Food System
A Resilient and Sustainable Food System markmiljo-webb@slu.se How are we working on sustainable food systems in Sweden? How do we ensure fertile farmland? During Sweden Innovation Days 2024, Jennie
Diss Mathias Johansson
Texture and microstructure of legumebased mixed gels charlotta.eriksson@slu.se Mathias Johansson defends his thesis "Texture and microstructure of legumebased mixed gels" on 05th of April 2024 All
utlysningen IDA3 tillfalle1_eng
The call from the Interdisciplinary Academy – Q&A session and match making futurefood@slu.se Welcome to a lunch webinar about the call for new applicants to the Interdisciplinary Academy (IDA) at
Gut bacteria determine how whole grains are broken down
The effects of whole grain rye bread on gut microbiota were studied in a fermentation study in laboratory and in a dietary intervention study in which the study subjects consumed a high amount of
Kvinnomaraton - Symposium for women in research
markmiljo-webb@slu.se Are you a female researcher interested in meeting other female researchers to network and discuss common interests? Welcome to The Society of Women Researchers annual event