Laboratorieingenjör

Tel
+46 10 516 66 15
Email
ana.miljkovic@ri.se
Location
Göteborg
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Project

Brewer's spent grain as food ingredient

Brewers’ spent grain (BSG) is a by-product that is formed in significant quantities during beer production. Currently, BSG is mainly used for animal feed and production of biogas. However, the high nutritional value of BSG means t…
Project

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.
Project

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…
Project

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 …
Project

New products from Swedish root vegetables

Swedish root vegetables are climate-smart, often grown in open fields with a long growing season, yet they are currently underutilized. Despite their high fiber and starch content, their potential as functional food ingredients re…
Expertise

Analysis of bioavailability

Experimental models used to investigate how much of the nutrients in a food are available for absorption in the body are cost-effective alternatives to studies with humans or animals. The models can be used to compare different ra…
Expertise

Fracture testing of soft materials

To design foods and other soft materials with the right texture, we need to understand how they break when chewed, cut, compressed or pulled apart. Fracture testing allows us to measure critical properties such as juiciness, tende…
Expertise

Food Oral Processing

Understanding oral activities leading to food perception is crucial for developing desirable products. Further, understanding bolus formation and swallowing is important for a pleasant meal, especially for individuals with swallow…