Projects in Food

The Animal Production Knowledge Hub was established in 2023 on behalf of the government, with the aim of strengthening productivity, profitability and competitiveness in Swedish animal production.

Motivated by both environmental and health considerations, we are encouraged to increase seafood consumption. However, widespread uncertainties about its benefits and risks leave many consumers confused about their choices. The Seafood Portal addresses this challenge by closing knowledge gaps and m…

SPARK advances research and innovation to develop plant-rich foods and diets that are nutritious, appealing, and sustainable. Through a long-term international partnership, SPARK unites expertise in health, nutrition, flavour, sustainability, and consumer science to generate insights and strengthen…

As research on food-related climate impacts advances, biodiversity concerns are gaining attention. This project aims to quantify and communicate biodiversity impacts of Swedish aquaculture, building a stronger knowledge base on the ecological consequences of different production systems.

In the newly launched research project AI-PRO, RISE is collaborating with several major companies to develop AI solutions that enable smarter production control. The goal is for the process industry to use AI, machine learning, and sensors to detect and manage problems before they affect production.

AGROSOIL supports the transition to agroecological weed management by co-developing strategies in living labs that promote soil health while improving weed mangement and reducing herbicide use and tillage intensity.

The aquaculture and seafood industry generate large nutrient-rich waters that are currently wasted. SEAlgaePower intends to use microalgae cultivation to clean these residual water streams. At RISE, extracted high value components from the microalgae biomass will be explored for use in MedTech, ATM…

In this prestudy, we will generate knowledge about agrivoltaics in Norrbotten that provides a solid foundation for an effective research project with a pilot test facility. Agrivoltaics may enable profitable local food production and resilient northern farming, but how it should be introduced must …

The AMR-Aqua project will investigate if and how different chemicals used in aquaculture contribute to the emergence, transmission and persistence of antimicrobial resistance in marine environments, and their link to resistance patterns in human and animal infections.

The project combines advanced X-ray technology with machine learning to understand the internal structures of a material faster and more accurately. The aim is to develop new AI-driven methods for analyzing materials at the nanoscale. This will eventually enable better control and optimization of m…

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 that it has great potential to be valorised into an innovative, health…

The leather industry is becoming increasingly aware of consumer concerns about the use of animal by-products and the negative environmental impact (high global carbon dioxide emissions). Today, the synthetic-based leather is commonly made from fossil-based raw materials and lack biodegradability, t…

The prototype functioned as a pop-up exhibition. It was designed as a four-course dinner around a large table. The experiences at the table took participants on a journey where they got to create a relationship with their future older selves. They also got to speculate about how they can change the…

The aim of the project is to develop Swedish legume flour from Swedish varieties by testing different processes and production parameters to obtain safe, functional and nutritious legume flours. The goal is to develop a manufacturing process and produce legume flour from three Swedish-grown legume …

The project develops new methods to enhance virus detection and surface cleaning efficiency through innovative models and molecular techniques. The results contribute to improved hygiene in societally critical environments such as healthcare, food production, and public spaces, thereby reducing the…

The project develops high-energy, high-protein nutritious food for seniors and thickened beverages for those with swallowing disorders (dysphagia). The goal is to address prevent age-related frailty (foods) and manage dysphagia (beverages).