Antonio Capezza leads the BioRESorb research team, focusing on converting food- and bio-based industrial side-streams into functional, biodegradable porous materials. On the recent lunch webinar, Cape...
Courtney Adamson recently held her licentiate seminar on governing food systems for resilience. Now she shares the main insights and takeaways from her research.
Scientists at KTH have for the first time created a fully wheat based gel made entirely from wheat bran fiber and wheat gluten protein—an advance that could turn one of the grain industry’s least valu...
KTH WaterCentre team with Zahra Kalantari, Zeynep Cetecioglu Gurol, Sahar Dalahmeh and Pegah Honarmand are contributing to PLENTY by exploring how greywater can become a valuable resource for agricult...
Women collecting firewood for cooking, a practice that can take hours of time every day in many parts of the world. Photo: Youssef Boulkaid
Clean cooking needs more than better stoves
11 Mar 2026
Nearly two billion people may still lack access to clean cooking by 2030. A new international study led by KTH researcher Francesco Fuso Nerini argues that faster progress will require more than impro...
A sustainable and healthy food system requires engagement and contribution from all. KTH FOOD welcomes collaboration with researchers, students, businesses, municipalities, public authorities, associations, schools, and more.
2026-04-23T09:00:00.000+02:00
2026-04-23T16:30:00.000+02:00
The Food Science Sweden Conference 2026 (Seminars and lectures)Chemical Center (Kemicetrum), Lecture Hall KC:A, Lund University (KTH, Stockholm, Sweden)The Food Science Sweden Conference 2026 (Seminars and lectures)
2026-05-21T00:00:00.000+02:00
2026-05-21T23:59:00.000+02:00
Microbial Foods Conference - 21 May 2026 (Seminars and lectures)Albanova, KTH, Roslagstullsbacken 21, 114 21 Stockholm (KTH, Stockholm, Sweden)Microbial Foods Conference - 21 May 2026 (Seminars and lectures)
