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Annika Krona

Senior Scientist

Tel

+46 10 516 66 38

Email

annika.krona@ri.se

Location

Göteborg

ORCID

0000-0002-3356-0894

Annika Krona (Ph.D.) is a research scientist in the unit product design, RISE Agriculture and Food. She works with research questions regarding how food microstructure affects food properties and uses several microscopy methods studying this.

Annika leads the work with simulating food digestion in the body and how bioaccessibility can be optimised in food and ingredients.
For this, the laboratory method Infogest 2.0 is used, which provides a good estimate of the proportion of, for example, proteins and minerals that are available for absorption in the body.

Light microscopy (LM), Confocal laser microscopy (CLSM), Transmission electron microscopy (TEM), microstructure, cryo-sectioning, preparation techniques for microscopy, immunolabelling, cell walls, antibodies, enzyme, Infogest, in vitro digestion, bio-accessibility, new protein sources, side streams, brewers spent grain (BSG), biofilm

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Sweden-UK-Singapore Partnership on Health Effects of Plant-Based Foods

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, sus…

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…

Plant-based proteins for health and wellbeing

The vision of the research centre Plant-based Proteins for Health and Wellbeing (PAN Sweden) is that sustainable-produced food with health benefits will be the consumer’s preferred choice.

Biotransformation of brewers´ spent grain

The aim of FUNBREW is to establish bioprocessing technologies for the synthesis in situ of functional compounds in BSG.

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…

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.

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…

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…

Tailor-made courses in microscopy

Utilize the full potential of microscopy in product development and quality control of your products with our tailored courses. Do you have a microscope lying around that you are not using in the best way or perhaps not using at a…

Dynamic microscopy

Dynamic visualization, i.e. filming the structure during ongoing changes in the structure of the product/material, is now an important tool both for understanding how a product is formulated to obtain desired properties, but also …

Microstructure

Using microscopy on different length scales, you gain a greater understanding of how your material or product is structured and why it has certain properties.

microscopy for materials analysis

At RISE, there is both equipment and knowledge to prepare your samples in the best way possible for analysis with advanced microscopy and/or with X-ray and neutron techniques (for example at MAX IV and ESS) such as tomography, sca…

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…

Nutrition with precision

With expertise in food, nutrition, and regulatory affairs, and with access to advanced technology, RISE can offer both analyses and guidance related to the health effects of foods, including dietary supplements

Antimicrobial peptides

Do you work with research and development of products based on antimicrobial peptides? For example new types of antibiotics, implants with active coatings, wound care products or products with other uses such as antifouling produc…

Microscopy for food products

Most of us thinks that the most important property of food is that it is nice to eat. However, because of climate change, we need to use raw materials and rest products in a more resource efficient way, increase consumption of sus…

Product design food and biomaterials

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing of composition, taste, nutrition, texture and structure.

Hälsotrend network

The trend "Health on the march" is one of five trends highlighted in RISE's trend scouting on the future food system, and we see no signs that the trend will slow down - rather the opposite. At the beginning of the year, several a…

Publications

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