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Microbial Foods Conference
Photo: Oliwia Bancerz Aleksiejczuk Published Jun 12, 2026On May 21, the Microbial Foods Conference was held at AlbaNova University Center (KTH Royal Institute of Technology). Researchers and students from various universities, and industry experts, were bro...
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Circular Food Systems in Cities
Photo: Catherine Shi Published Jun 04, 2026How can residual materials, nutrients and waste streams be recirculated into regenerative production cycles in cities? Cameron Kennett's research examines how cities produce and provision food, combin...
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Preventive Medicine via Precision Nutrition Conference
Photo: Catherine Shi Published May 28, 2026The human gut microbiome is a complex system fueled by thousands of microorganisms and influenced by both microbial and human genetics. Research fields related to the gut microbiome composition are th...
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Tiny fungi, big potential: Ievgeniia Tiukova on yeast research for sustainable foods
Dr. Ievgeniia Tiukova. Photo: private Published May 14, 2026In Sweden, yeast is mainly known for its crucial role in the making of cinnamon buns. For thousands of years, the single-celled fungi have been used in baking and brewing, but nowadays their role as v...
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KTH’s smallest food producers celebrate 10 years
Published May 07, 2026Did you know that KTH has its very own honey bees? Since 2016, several beehives on KTH Campus have been home to thousands of bees. KTH Food recently joined the bee experts Karolina and Mattias as they...
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A new way to stop global spread of pathogen once linked to Ireland's Great Famine
A comparison of two potatoes inoculated with Phytophthora infestans. Seven days after inoculation, the untreated potato (left) shows the characteristic late blight symptoms, while the potato treated with the peptide CS5 (right) shows no symptoms. Published Apr 23, 2026Research at KTH has taken an important step toward fighting potato late blight, a plant disease that once triggered an historic famine in Ireland and now threatens to spread globally due to climate ch...
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BioRESorb: Transforming Food Biomass Side-streams to Porous Materials
BioRESorb team. Photo: Antonio Capezza Published Mar 26, 2026Antonio 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...
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Making food systems sustainable in practice: Courtney Adamson's licentiate seminar
Courtney Adamson. Photo by: Sara Borgström Published Mar 18, 2026Courtney Adamson recently held her licentiate seminar on governing food systems for resilience. Now she shares the main insights and takeaways from her research.
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Research shows fiber- and protein-rich food gels can be entirely plant-based
The study marks the first time wheat gluten protein—rather than animal-based protein—has been successfully incorporated into bran-based hydrogels (pictured). Photo: David Callahan Published Mar 18, 2026Scientists 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...
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WaterCentre contributes to circular food systems through the PLENTY project
Illustration: AI-generated visualization of a water treatment process. Published Mar 13, 2026KTH 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...
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Clean cooking needs more than better stoves
Women collecting firewood for cooking, a practice that can take hours of time every day in many parts of the world. Photo: Youssef Boulkaid Published Mar 11, 2026Nearly 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...
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The benefits of bran residuals: Carl Rämgård on enzyme engineering in circular food systems
Carl Rämgård. Photo: private Published Mar 03, 2026Enzymes 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...
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Spatial Metatranscriptomics - Gene Expression in the Gut Microbiome
Spatial map of overlaid tissue. Photo: Per Sohrabi Published Feb 26, 2026Spatial transcriptomics is a groundbreaking research method that allows spatial mapping of gene expression within specific areas of our tissues. Earlier this month, KTH students visited the spatial re...
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Method to extract Baltic phosphorus may ease Europe's reliance on fertilizer imports
An essential ingredient of agricultural fertilizer, phosphorus could be sourced from the Baltic Sea, where it is found in excessive concentrations. (Photo: Igor Stevanovic) Published Feb 18, 2026The Baltic Sea is one of the world’s most oxygen-depleted major bodies of water. The reason is excessive concentrations of phosphorus, an element essential for life—and an important ingredient in fert...
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KTH FoodTech
KTH FoodTech Meeting. Photo: Judy Florence Published Feb 03, 2026The interest in sustainable food system is growing rapidly, and students are eager to be part of this movement. KTH FoodTech brings together students and industry experts to explore sustainable soluti...
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Using precision fermentation to develop food ingredients - Maija Greis in GFI Europe interview
Maija Greis. Photo by: Anna Karlsson Published Jan 20, 2026In a recent interview with GFI Europe, KTH Food researcher Maija Greis explains how precision fermentation can be used as a powerful tool for protein design. The goal is to create ingredients that are...
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KTH FOOD is recruiting a Theme Leader in AI for Food
Photo: Scott Graham, Unsplash Published Dec 17, 2025Be part of a creative multidisciplinary research environment working with sustainable and healthy food systems. KTH FOOD is recruiting a Theme Leader to be actively involved in developing new research...
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Microbial Foods Are Reshaping the Future
Published Dec 17, 2025On 21 May 2026, Stockholm will host one of the year’s most anticipated scientific gatherings in food innovation: the Microbial Foods Conference, held at AlbaNova University Center at KTH Royal Institu...
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Doubtful climate gains from seaweed feed
Methane emissions, mostly from cow burps, contribute more to global warming than carbon dioxide. (Photo: Mostphotos) Published Oct 29, 2025Seaweed in animal feed has been highlighted to reduce the impact of cattle on the climate. However, new findings from KTH show that the alleged benefits may disappear when the entire life cycle is con...
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Researcher warning: This is when the Swedish food supply will collapse
Photo: Tara Clark, Unsplash Published Sep 09, 2025In Dagens Industri, our colleagues Rebecka Milestad (FOI / KTH) and Francisco Vilaplana, director of the PLENTY Centre for Symbiotic and Circular Food Provisioning, discuss how today's self-sufficienc...
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