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Annika Krona

Senior Scientist

Tel

+46 10 516 66 38

Email

annika.krona@ri.se

Location

Göteborg

ORCID

0000-0002-3356-0894

Annika Krona (Ph.D.) is a research scientist in the unit product design, RISE Agriculture and Food. Annika works with research questions regarding how food microstructure affects food properties and uses several microscopy methods studying this. She also works with in vitro models simulating food digestion in the body and how bio-accessibility can be optimised.

Light microscopy (LM), Confocal laser microscopy (CLSM), Transmission electron microscopy (TEM), microstructure, cryo-sectioning, preparation techniques for microscopy, immuno-labelling, cell walls, antibodies, enzyme, Infogest, in vitro digestion, bio-accessibility, new protein sources, side streams, brewers spent grain (BSG), biofilm

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Publications

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Biotransformation of brewers´ spent grain

The aim of FUNBREW is to establish bioprocessing technologies for the synthesis in situ of functional compounds in BSG.

Smat - Smart Food

We develop protein foods which are better than meat. They are succulent, contain more protein than meat, and are healthy and good for the environment. The protein comes from oat, pea and hemp, and there is even an opportunity to a…

Taste enhancement of plant-based meat analogues using healthy fats

Fat is an important carrier of aroma compounds and can thus improve the flavor profile of foods. In this project, RISE, together with AAK AB, NordArom AB and Orkla Foods Sverige, will study the importance of fat for taste and acce…

Foods designed for blood sugar regulation

A whole grain product have been investigated with regard to the impact of the process on the microstructure, the blood sugar response and its impact on the environment in relation to its nutritional content.

Utilization of a sidestream as a substrate to produce fungal protein

The production of fungal proteins by fermentation is a highly resource-efficient process that consumes a fraction of the land, water and energy required to produce the equivalent amount of animal or plant-based protein. This proje…

Nutrition för future foods

Nutrition and knowledge about the health effects of various ingredients and foods are important pieces of the puzzle in food product development. At RISE, nutrition experts work together with experts in product design, process tec…

Seafood

Interest in seafood – or blue food – such as fish, shellfish and algae is increasing. To guide and support today´s consumers and producers, RISE offers a value chain perspective from fisheries and aquaculture to plate.

Antimicrobial peptides

Do you work with research and development of products based on antimicrobial peptides? For example new types of antibiotics, implants with active coatings, wound care products or products with other uses such as antifouling produc…

Microscopy for food products

Most of us thinks that the most important property of food is that it is nice to eat. However, because of climate change, we need to use raw materials and rest products in a more resource efficient way, increase consumption of sus…

Product design food and biomaterials

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing of composition, taste, nutrition, texture and structure.

Hälsotrend network

The trend "Health on the march" is one of five trends highlighted in RISE's trend scouting on the future food system, and we see no signs that the trend will slow down - rather the opposite. At the beginning of the year, several a…

Publications

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