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Camilla Öhgren

Forskare

Tel

+46 10 516 66 98

Email

camilla.ohgren@ri.se

Location

Göteborg

Unit

Produktdesign (101204)

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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IDOSUSCON: a case study on meat substitutes and psychology

To achieve more sustainable food consumption, it is important that consumers reduce their meat consumption in favor of plant-based alternatives. IDOSUSCON is a project focusing on identifying and understanding the barriers people …

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 from s…

Microscopy for food products

<p>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 consumpti…

Formulation

What do skin lotions, paints, painkiller pills and mayonnaise have in common? Well, they are all formulated products. As such, their final properties and function are the result of the formulation work, this is, the process of sel…

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 …

Structure design

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing the microstructure.