Research groups and projects
Food Science Our research is oriented towards food and nutritional sciences. Our focus is on food quality and product development of new healthy food.
Project: Innovative legume-based foods and drinks for enhanced resource use efficiency in food systems The purpose of this transsektionell research project is to develop climate-smart and healthy foods…
Article in journal (Refereed)
- Röös, E., Carlsson, G., Ferawati, F., Hefni, M.E., Stephan, A., et al. (2018). Less meat, more legumes : prospects and challenges in the transition toward sustainable diets in Sweden. Renewable Agriculture and Food Systems. 1-14.