News
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More than technology: Barbro Fröding on the importance of food ethics
Barbro Fröding. Photo by: Maria Fredriksson. Published May 13, 2025When discussing the future of food and sustainable food systems, the focus often lands on innovative, technological solutions. For Barbro Fröding, a senior researcher at the Division of Philosophy at ...
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DI article on vertical farming
Photo by Pixabay Published May 05, 2025Michael Martin, Loris Mazzaferro och Cameron Kennett are interviewed about future farming in Dagens Industri.
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Successful Food Science Sweden Conference
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Meet the PhD students researching a more sustainable food system
From left to right: Yuvarani Masarapu, Cameron Kennett, Vishal Parekh Published Apr 16, 2025From circular food systems to sustainable consumption and gut health, PhD students at KTH FOOD are tackling some of the most pressing challenges in the food sector. Through cutting-edge research, inte...
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Exploring Urban Food Inequality: How Spatial Analysis can Build Healthier Cities
Ioannis Ioannidis. Photo: private Published Apr 08, 2025Access to nutritious, affordable food is a fundamental aspect of urban well-being, yet in many cities, food deserts — areas with limited availability of fresh, healthy food — pose a growing challenge....
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Kicking off the future of food: PLENTY’s Mission for Sustainability
Published Mar 31, 2025To celebrate the 85 million SEK funding of PLENTY – A Centre for Symbiotic and Circular Food Provisioning, KTH hosted a kickoff on February 11th. The day marked the beginning of a joint, ambitious eff...
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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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