Johanna E Andersson

Johanna Andersson is a dedicated researcher at RISE, specializing in the mechanical properties of food and soft materials. She develops the right consistency for food products tailored for the elderly and creates innovative snacks like parsnip chips. Her focus is on linking mechanical properties to a product's microstructure, aroma release, and sensory characteristics.

With a Master’s and Bachelor’s degree in Food Technology from Berlin and a PhD from Chalmers University, Johanna has a solid academic foundation. Additionally, she is a trained pastry chef from Munich, Germany.

Johanna enhances the nutritional profile of food products by incorporating healthier fats into high moisture meat analogues (HMMA). Using extrusion techniques, she creates structured food products that meet dietary needs and consumer preferences.

Her expertise in optimizing food texture involves using rheological principles to develop products with consistent quality. Johanna collaborates closely with industry partners to ensure her scientific advancements are practical and applicable.

Johanna’s multidisciplinary background and hands-on experience make her an invaluable asset for innovative food projects. Her work bridges scientific research with real-world applications, providing significant value to industry partners and collaborators.

Explore Johanna’s work including publications further down and connect with her to discuss potential projects and collaborations.