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Hello there, Luca Urciuoli!
Published Sep 05, 2023Luca Urciuoli conducts research in the area of supply chain management, and explains that the waste in the food sector is enormous and a challenge we have not managed to overcome yet. He adds that foo...
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KTH FOOD on the Circular Gastronomy Challenge jury
Rebecka Milestad. Photo: Fredrik Persson Published Sep 01, 2023Rebecka Milestad, deputy director of KTH FOOD, has been appointed as a jury member for the sustainability award Circular Gastronomy Challenge. The prize is awarded to people or organizations within th...
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New life for discarded food
Francisco Vilaplana and his research team are developing new ways of how side streams in food production can be useful in the food of the future. (Photo: Magnus Glans) Published Aug 16, 2023Will the next generation’s food be made from today’s waste? A team of researchers at KTH is looking into new ways of dealing with unused waste products in the agriculture and food sectors.
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Hello there, Samer Sawalha!
Published Aug 15, 2023Samer 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 f...
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Student field study: how coffee beans can lift farmers out of poverty
Filip Borgström (center) and David Sigge (right) together with coffee farmer Aphiwat Sukphong's employee. Published Jun 21, 2023KTH students David Sigge and Filip Borgström spent two months in Thailand as part of their degree project in industrial economics. They looked at if and how farmers could increase their income in a su...
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How higher food prices have an impact
Rising food prices over the past year have changed our consumption patterns – but we still go on buying, according to a degree project by students at KTH. (Photo: Mostphotos) Published Jun 19, 2023What foods are we cutting down on and what do we go on buying, despite rising prices? Students at KTH have analysed all the purchases made by loyalty scheme members in Coop stores over the past two ye...
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When we run out of land, it’s time for ‘blue proteins’
At the Nordic Seafarm on Sweden's west coast, a team harvests sugar kelp. By 2050 there will be 11 billion people on Earth and we will need to go for these real proteins, these blue proteins," says KTH Associate Professor Fredrik Gröndahl, one of the Nordic Seafarm founders. (photo: Nordic Seafarm) Published Jun 19, 2023When Fredrik Gröndahl looks at the sea, he sees the potential to relieve humanity of its near-total, and increasingly unsustainable reliance on arable land. The answer to feeding the world is to turn ...
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Hello there, Stefania Giacomello!
Published May 30, 2023Giacomello is conducting her research in the Spatial Biology field, studying how biological information of cells in a tissue is structured in 2D. Her research team is aiming to discover the tight conn...
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KTH Library enhances food resources with Nature Food
Published May 30, 2023Following a request from the newly established KTH Food center, KTH Library has started a subscription to Nature Food.
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Fresh vegetables all year round through farming in water
Light and sensor technology means vegetables can grow quickly and thrive in water, even where there are no windows. The crops obtain their energy from LED lighting instead of sunlight. “Our main challenge is making the growing process itself as energy efficient as possible,” says researcher Michael Martin, Professor of Sustainable Production at KTH. Published May 30, 2023Water-based, or hydroponic, technology for indoor farming means that more and more retailers, restaurants and households are choosing to grow their own fresh vegetables. “Developing indoor farming of...
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Hello there, Jean-Baptiste Thomas!
Jean-Baptiste Thomas in front of fresh sugar kelp that is drying post harvest on the West Coast Published May 04, 2023Thomas' research aims to contribute to a resilient, sustainable and low carbon blue bioeconomy.
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Coconuts and lemons enable a thermal wood for indoor heating and cooling
Peter Olsén and Céline Montanari, researchers in the Department of Biocomposites at KTH Royal Institute of Technology in Stockholm, say the new wood composite uses components of lemon and coconuts to both heat and cool homes. (Photo: David Callahan) Published Mar 30, 2023A building material that combines coconuts, lemons and modified wood could one day be enough to heat and cool your home. The three renewable sources provide the key components of a wood composite ther...
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Theme leader - Food and Health
Published Mar 27, 2023Be 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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Theme Leader - Digitalisation of the Food System: logistics and consumption
Published Mar 27, 2023Be 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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Projects aim to eliminate waste from wastewater
Water treatment used to be primarily about protecting the environment from contaminants. Nowadays, sea- and wastewater are purified into drinking water and all parts of wastewater are to be reused. At the new pilot and demo facility in Loudden, Stockholm, new solutions for circular water treatment are being tested and developed. (Photo: Mostphotos) Published Mar 21, 2023The demand for water treatment is increasing throughout the world – and so is the risk of waste. Today, water treatment processes aim to protect the environment from contaminants, while recycling all ...
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New research centre shaping the future of food
Francisco Vilaplana and Rebecka Milestad have worked on starting KTH FOOD for several years. Photo: Jon Lindhe, KTH Published Mar 02, 2023KTH FOOD is a new research centre for sustainable and healthy food systems which aims to engage and align the education, research, and outreach competences at KTH towards a sustainable and healthy foo...
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Method extracts antioxidant nutrients from corn processing waste
Of the more than 120 million metric tons of corn starch produced each year, nearly 15 percent is discarded or fed to chickens and other animals. Francisco Vilaplana has developed a method to generate nutritional value from what he describes as "a huge sidestream." Published Jan 31, 2023A process for extracting nutritious antioxidant dietary fibers from corn starch production waste could turn tons of nearly-worthless bran into a valuable, circular resource.
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KTH Transformation Day 2022 recordings now available
Published Jan 10, 2023More than 140 people from academia and industry gathered at KTH in October 2022 to discuss the transformation of the food industry. The food industry accounts for a quarter of carbon dioxide emissions...
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Algae waste to become food and cosmetics in circular EU project
Amparo Jimenez Quero, researcher at the Division of Glycoscience at KTH. Published Sep 28, 2022Each year, large amounts of macro and microalgae are produced over the world, but the waste from the production is discarded and not made use of. A new EU project coordinated by KTH aims at finding wa...
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