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Mats Stading

Senior forskare

Tel

+46 76 127 26 03

Email

mats.stading@ri.se

Location

Göteborg

ORCID

0000-0003-0310-4465

Professor Mats Stading is Senior Scientist at Product Design and Adjunct Professor at Industrial and Materials Science at Chalmers University of Technology, both located in Gothenburg, Sweden. The RISE-group consists of 25 experts specialised in material science of food and other biological materials, material microstructure and aroma science. Professor Stading is internationally recognised and coordinates international as well as national projects, and is also Past President of the European Society of Rheology. Research interests include soft materials and foods, Food Oral Processing, biomaterials, rheology and micro-mechanical properties of biological systems.

For recorded presentations and more information, see https://stading.se/en/science

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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…

Mechanisms for fibre formation in extruded meat analogues

The food chain contributes 25% of the total greenhouse gas emissions, with meat production alone contributing a staggering 14.5%. The consumption increases and it is alarming also from a health perspective, as excessive meat consu…

Edible hot-melt adhesive for food and packaging

Most people have used a hot glue gun for hobby or craft projects, and also wished it would be possible to use also for food decorations. A new, hot-melt adhesive now makes it possible to use for food decorations as well as for pac…

Like:meat

The interest in plant-based meat-like products, so-called meat analogues, is large and growing. In this project, RISE, together with Lantmännen and Orkla, aimed to develop useful and attractive meat analogues based on Swedish raw …

Talk with the food in the mouth!

By using remote, sensitive magnetic techniques the movement of magnetic iron oxide can be determined, thus giving local texture properties such as viscosity. This in turn gives a measure of changes in softening, drying, aggregatio…

A model of the human throat

The Gothenburg Throat is a model of the upper throat, the pharynx, which is a passage for both air, food and fluids. The model is used for studying the flow of different foods with the aim of developing foods which are easy and sa…

Swedish plant-based proteins ― our new everyday food?

Seafood made of seaweed, meat analogues made of peas, oats and gluten, and yeast will be the cornerstones of the protein on our plates in the future. In three projects funded by Vinnova, RISE and industry partners will develop the…

Rheomicroscopy

Crystallisation of polymers and fat is complex and difficult to explain, as is process effects during incipient structure formation. The explanation is considerably easier when you can measure material properties while simultaneou…

Extrusion

Extrusion is an established process technology in the food industry. Extrusion is used to produce many different food products available on the market; snacks, breakfast cereals, pasta and vegetarian meat substitutes, and is also …

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…

Optimization of texture

How can a meat substitute based on peas have a texture like chicken? How can yogurt made from field bean get a creamy texture? With the help of formulation, structural design and material science, RISE can provide answers to what …

Development of products

When you want to create crunchy snacks or the right chewing resistance in a meat alternative product, extrusion is the right manufacturing method. Furthermore, RISE has the expertise and the equipment required to produce ferm…

Rheology

Rheology describes texture, flowability and product stability leading to the right product properties, ability to process and shelf life.

Functional biomaterials

Future functional materials and sustainable foods are developed by designing specific material properties.

Structure design

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing the microstructure.

Publications

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