Marjorie Ladd Parada

I am a postdoctoral researcher at KTH working on cell bran.

Originally a Food Technologist working in Industry, I sought to broaden my horizons and pursued first an MSc in Food Science, and then a PhD also in Food Science, both at the University of Leeds UK. My PhD focused on the crystallisation of cocoa butter primarily using X-ray scattering, NMR relaxometry, and DSC.

My interest in X-rays led to a first postdoc/research position at Stockholms Universitet working on supercooled water and amorphous ices using X-ray scattering and XPCS techniques.

Once more, X-rays led the way to my next position here at KTH where I am part of the glycoscience group and where I will apply my X-ray knowledge, while learning some Biochemical tools.