News
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Dr. Rose Jennings on Advancing Urban Agriculture for Equitable Food Systems
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Bridging animal-based and alternative foods: Maija Greis on designing modified food proteins
Maija Greis. Photo by: Anna Karlsson Published Mar 04, 2025When 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 res...
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Support for Formas Career Grant for Early-career Researchers
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Sadia Ullah and Lisa Kappel on Reducing Pathogen Control Challenges in Industrial Agriculture
Lisa Kappel (left) and Sadia Ullah (right) presenting their research. Published Jan 14, 2025On December 10th, KTH FOOD hosted the final Faculty lunch seminar of the year, featuring postdoctoral researchers Lisa Kappel and Sadia Ullah. The seminar centered on reducing the pathogen burden usin...
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Hello there, Francisco Vilaplana!
Published Jan 14, 2025Meet Francisco Vilaplana, Professor of Glycoscience at KTH, who wants us to pay more attention to Complex carbohydrates – possibly the most diverse biomolecules that exist.
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New Study Explores Business Models for Urban Farming: A Collaborative Effort by KTH FOOD and IVL
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Unlocking Hidden Structures: Marjorie Ladd Parada on X-ray Techniques in Food and Material Science
Marjorie Ladd Parada. Photo: Andrea Kron Published Dec 03, 2024Marjorie Ladd Parada shared her work on the application of X-ray techniques in food and material science during last week’s KTH FOOD faculty seminar.
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Sky High Hopes: Researchers Discuss Vertical Farming and Its Role in Modern Agriculture
From the left: Elisabet Henriksson, Maria Bustamante & Michael Martin. Photo: Andrea Kron // Edited with Adobe Published Nov 28, 2024On November 14, Urban Deli hosted a breakfast talk with KTH FOOD researchers on the theme of vertical farming. The panel discussed the potential and pitfalls of this innovative type of food production...
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New research centre to strengthen Sweden’s food supply chain
The byproduct from rapeseed oil production is rich in dietary fibers, antioxidants, and protein. It could be used for human consumption, says Francisco Vilaplana, center director of the newly established PLENTY. Photo: Niklas Johansson/Unsplash. Published Nov 28, 2024Recent years have exposed significant vulnerabilities in both Sweden’s and the global food supply chain, driven by extreme weather, the COVID-19 pandemic, and Russia’s invasion of Ukraine. Now, KTH Ro...
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Next Generation Foods: Maija Greis on Sensory Perception and Precision Fermentation
Maija Greis. Photo by: Andrea Kron Published Nov 19, 2024KTH FOOD’s newest addition, Dr. Maija Greis, introduced her research on sensory perception and precision fermentation during a lunch seminar on Tuesday, November 5th.
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Blue Food receives funding until 2028
Published Nov 14, 2024Blue Food - Centre for future seafood is granted funding to for another four years by the Swedish Research Council Formas.
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To compete globally, Europe’s seafood farmers may get boost from AI research
“We are trying to find ways to be more and more competitive," says Fredrik Gröndahl, director of the Blue Food Seafood Centre. Several AI projects are in the works, with the aim of boosting competitiveness in the global sea farming industry. (Photo: Charlotte Rosell ) Published Nov 13, 2024In the global seafood market, European aquaculture could expect a boost from AI solutions developed by researchers at KTH Royal Institute of Technology in Stockholm.
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Exploring Food Commons: Naomi Lipke on Participatory Innovation and Foodsharing
Photo by Rikard Rensfelt Published Nov 07, 2024Naomi 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. Dis...
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KTH FOOD and IVL Showcase Sustainable Food Innovations
Published Nov 06, 2024On October 17th, KTH FOOD, IVL, Neiker and Ecobloom met for an engaging event highlighting the latest research on sustainable agriculture and food systems.
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Gastrointestinal Digestion: Marta Martínez-Sanz Shares Structural Approaches to Food Science at KTH
Published Oct 29, 2024KTH recently hosted renowned researcher Marta Martínez-Sanz from CSIC, the Spanish National Research Council, who presented her latest insights on food structure and digestibility. Her talk covered in...
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Arla Foods Team Visit KTH for Knowledge Exchange on Sustainable Food Research
Published Oct 24, 2024On October 3rd, KTH had the pleasure of hosting the Science and Innovation team from Arla Foods for a day filled with insightful discussions and knowledge exchange. The visit focused on critical areas...
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A Journey Through Europe Exploring Sustainable Food Systems - Meet Jonas House
Jonas House Published Oct 16, 2024Jonas House recently joined KTH as the first postdoctoral researcher at KTH FOOD, where he’ll be contributing to innovative research on sustainable food systems. Originally from the UK, Jonas spent ne...
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Sustainable food through One Planet Plate: KTH in debate article (UNT)
Photo by Megan Thomas on Unsplash Published Oct 03, 2024It is time to prioritize climate and biodiversity in the food sector to ensure food supply and protect ecosystems.
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Formas’ open call for research projects 2024
Published Oct 02, 2024In Explore – Formas open call for research projects, you are invited to freely formulate a research question within Formas’ areas of responsibility. The call supports innovative research of the highes...
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Innovative Food Research in the Spotlight During Swedish Food Federation Visit to KTH
Published Oct 02, 2024The Research and Development Committee of the Swedish Food Federation (Livsmedelsföretagen) visited KTH Royal Institute of Technology on Thursday September 19th, engaging in a day of knowledge-sharing...
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