Lina Svanberg

I work together with my colleagues with design and development of products within food, hygiene and biomaterials.

It involves extraction of functional ingredients and development of prototypes in our food grade Test and Demo facility combined with fundamental physical and biochemical understanding of the product which include aroma chemistry, microstructure, material design and rheology combined with mathematical modeling of both structure and process. Furthermore, we also work with how structure and flow properties affect swallowing, oral processing and digestion.

The projects I am involved in today primarily focus on the development of ingredients and products from alternative and sustainable proteins. In the past, I have also worked extensively with fats and lipids in various foods.