Meet our coworkers: Evelina Höglund

Hi Evelina! Tell us a little about what you do at RISE and within FINEST.

"In the transformation towards a more sustainable food system, we need to develop healthier foods based on sustainable raw materials. As a part of this I work with the functionality of alternative proteins, and how they can be used in new food products. Generally, I work with processing effects on food structure and texture, and how we can tailor processing operations and parameters to reach desired end product qualities. One new technology in the food sector is 3D printing, which I focus on to achieved automatic shaping of geometrically complex food products, such as natural-looking foods for people with swallowing disorders or plant-based fish and meat analogues."

Increasingly more people are calling this the era of the protein shift. If we are serious about reducing climate impact and conserving natural resources, we must cut meat consumption and eat more plant-based foods. If the protein shift is to be both viable and sustainable, we need not only to learn more about how different products affect the environment and the climate, but also to get more attractive and highly nutritious products to market. Read more →

Due to climate and health aspects there is an increasing interest to switch to a more sustainable production and consumption of proteins. RISE wants to contribute to this development, for example, by developing new products from sustainable protein. Read more →