Astrid Ahlinder

Forskare

Tel

+46 10 516 55 47

Email

astrid.ahlinder@ri.se

Location

Göteborg

ORCID

0000-0002-6877-7858

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Circular food in practice: Collaboration for sustainable public meals

Towards a circular and resilient food supply chain in Västra Götaland. We work to increase resource efficiency in the food sector by giving underutilized side streams new value within the public meal sector. Our goal is to build a…

3D printing of food

3D printing of food can be used to shape a food item—such as a purée—into a specific form created in a digital file. It also provides an opportunity to place flavors or ingredients within a 3D geometry. At RISE, 3D food printing h…

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…

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…

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 …

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.

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.

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