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Emrah Karakaya is an associate professor of industrial dynamics and sustainable business models. In his research, he explores how industrial sectors – for example energy and food – change over time an...

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Rebecka Milestad is an agronomist, doctor in rural development and docent in environmental strategies research. Milestad conducts interdisciplinary research from a systems perspective on farm and food...

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Climate change, population growth, and urbanization increase the need for alternative and sustainable solutions for producing food. At the same time, cities have become less and less self-sufficient a...

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Lantmännen (Swedish agricultural cooperative), KTH Royal Institute of Technology, Stockholm University, and Lund University are collaborating to investigate the structure of wheat bran using the ForMA...

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During KTH Africa Days, collaboration in and with Africa for KTH's faculty members and students was highlighted. On Tuesday the 16th the conference focused on food systems with two seminars focusing o...

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KTH FOOD is recruiting a postdoctor in sustainability of food innovations.

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Christofer Lendel and his research group at KTH are studying how proteins can be used as building blocks in new types of materials. It can range from artificial silk and environmentally friendly plast...

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OnStove, the revolutionary geospatial clean cooking tool developed by the division of Energy Systems (dES) at KTH Royal Institute of Technology, takes a giant leap forward with the release of an open-...

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On Tuesday, December 5th, KTH FOOD hosted a Porridge lunch with talks on the theme heritage cereals, whole grains, and dietary fibers. The popular event aimed to explore the significance of these elem...

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From next year, the food ordered for meetings, events and representation will have WWF's One Planet Plate labelling as standard - this is to reduce KTH's climate footprint per meal in line with KTH's ...

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Stefania Giacomello and Danica Kragic Jensfelt part of international teams awarded two ERC Synergy Grants on intestinal diseases and transfer smells digitally

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The KTH FOOD centre held its first stakeholder workshop with partners including municipalities, business organisations, non-governmental organisations, foundations and research institutes. The aim of ...

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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 edu...

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New research project aims at innovative food ingredients and focuses on creating high-value residual products that today is used as animal feed and fertilizer.

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Luca 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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Rebecka 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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Will 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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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 f...

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KTH 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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