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Marta Angela Bianchi

Forskare

Tel

+46 10 516 67 42

Email

marta.angela.bianchi@ri.se

Location

Göteborg

ORCID

0000-0002-3853-9031

Researcher and advocate of healthy and sustainable diets. PhD in Human Nutrition.

I am part of the Sustainable Nutrition team where I drive projects on the development of methods that combine nutrition and health with the environmental impact of foods and diets.

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Publications

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Sub-projects within the FINEST Centre

The FINEST platform is based on the Formas-funded FINEST Centre (2020-2024). The sub-projects that were part of the creation of the centre will continue in 2025 and end at the end of May 2026.

Plant-based protein isolates with low sodium content for healthy food

This project brings together novel process development and meal formulations to produce healthier, more sustainable, and palatable plant-based meals that fulfil the criteria for “nyckelhålet” and comply with EU low sodium claim le…

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.

The role of algae in a sustainable food system - environment and nutri

The future supply and consumption of algae is expected to increase both in Sweden and globally, with great commercial potential. The project aimed to meet the need for increased knowledge about algae's environmental impact, nutrit…

What we should eat to stay healthy

The fact that a greener diet is good for both health and the environment is nothing new in itself. But to find out more about the correlation, RISE is involved in several projects on sustainable nutrition. The area recently receiv…

nLCA

Life cycle assessment (LCA) is a standardised method for assessing the environmental impact of a product. For foods, the result of an LCA is often expressed as ‘environmental impact per kg of product’. There is increasing interest…

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 comprehensive value chain perspective from production to plate. Partnering w…

Sustainable protein

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 f…

System analysis of protein value chain

Is food production based on sustainable proteins necessarily better for the climate? Are they always nutritionally healthier? Are new business models needed to achieve profitability in products based on cheap side streams? RISE ex…

Sustainable food

Quantifying environmental impact and identifying possibilities to improvement are key to a sustainable transformation of the food system.

Sustainable nutrition

With expertise in nutrition, food science and the environment, we help companies and other organizations to develop products, product portfolios, recipes, meals and entire dietary concepts that maintain both nutritionally and envi…

Publications

See all DIVA publications