Camilla Öhgren

Forskare

Tel

+46 10 516 66 98

Email

camilla.ohgren@ri.se

Location

Göteborg

Camilla Öhgren is researcher in the Product Design and Perception section at RISE (Research Institutes of Sweden) Agrifood and Bioscience. In 2002, Camilla got a PhD in Bioscience. She has a master in chemistry from Chalmers University of Technology, Gothenburg, Sweden. Camilla works with research and contract work for the industry with focus on the importance of food microstructure for the functional properties of food from the raw material to consumption and how to design the food microstructure to receive desired properties.

Light microscopy, Confocal laser scanning microscopy, Transmission Electron Microscopy, preparation for microscopy, fixation, freezesubstitution, plastic embedding, ultrathin-sectioning, cryo-sectioning.

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AI-PRO: Enhancing processing industry with AI and smart sensors

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, an…

Rapeseed press cake for tasty and healthy foods.

Rapeseed press cakes are an underutilized byproduct from the production of rapeseed oil that has the potential to become a healthy ingredient in food. The purpose of the project is to find efficient and sustainable ways to process…

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…

Food ingredients - prototype development

Food ingredient manufacturing with focus on how different processing conditions affect the properties of the ingredient. Characterization of the functionality of ingredients can contribute to understanding which product applicatio…

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…

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…

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…

Protein functionality

For us to find the best extraction method for each raw material to reach the optimal product, analysis of the physical properties of the protein is required. With biochemical analysis we can investigate the protein at the molecula…

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 …

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.