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  • Hello there, Björn Kjellgren!

    Björn Kjellgren is an Associate Professor at KTH Language and Communication, with a PhD in Sinology and experience as a researcher in Social Anthropology. He is currently working  to further KTH’s education and research in Global Competence.

  • Hello there, Samer Sawalha!

    Samer Sawalha is conducting his research on environmentally friendly technologies for refrigeration and heating, an important part in the food system, enabling preservation and increased lifetime of food as well as preventing waste.

  • Meet the PhD students researching a more sustainable food system 

    From circular food systems to sustainable consumption and gut health, PhD students at KTH FOOD are tackling some of the most pressing challenges in the food sector. Through cutting-edge research, interdisciplinary collaboration, and a shared passion for food, these young scientists are exploring how biology, engineering, and social science can transform the way we produce and consume food. 

  • Bridging animal-based and alternative foods: Maija Greis on designing modified food proteins

    When molecular biology, chemical engineering, and food science are connected, groundbreaking research can pave the way for sustainable and innovative food solutions. Meet Maija Greis, postdoctoral researcher at KTH FOOD, who is working to transform food production through precision fermentation and protein design. 

  • Hello there, Francisco Vilaplana!

    Meet Francisco Vilaplana, Professor of Glycoscience at KTH, who wants us to pay more attention to Complex carbohydrates – possibly the most diverse biomolecules that exist.

  • Hello there, Jean-Baptiste Thomas!

    Thomas' research aims to contribute to a resilient, sustainable and low carbon blue bioeconomy.

  • “Biotechnology holds the key to solving many challenges”

  • Exploring Food Commons: Naomi Lipke on Participatory Innovation and Foodsharing 

    Naomi Lipke shares her insights into foodsharing—a unique, community-driven approach that not only redistributes surplus food but also fosters resilience and mutual support among its participants. Discover how foodsharing differs from typical food waste solutions and what makes it a powerful model for building local connections in this interview about her recent study on foodsharing initiatives in Gothenburg.

  • The benefits of bran residuals: Carl Rämgård on enzyme engineering in circular food systems 

    Enzymes exist in all living organisms and act as catalysts in chemical processes. There is a broad application of enzyme technology, and extensive research is being conducted in the area, not least in food technology. At KTH, researchers investigate the potential of using enzyme technology to make food products of agricultural waste, contributing to a more sustainable and circular food system.