Hanna E Svensson

Projektledare

Tel

+46 10 516 66 44

Email

hanna.e.svensson@ri.se

Location

Göteborg

A new recipe for the protein shift to more sustainable food system. Functional ingredient processing and manufacturing. Plant based protein processes and functionality.

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Strengthening food production – resilience and competitive processing

Businesses in rural areas often have limited opportunities to build networks and access the expertise they need. This initiative will therefore compile and tailor relevant knowledge specifically for this target group.

Food and Drinks for Seniors - FRESH

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 (b…

Sustainable future meals - 9outof10

Sustainable, healthy food, available to everyone that tastes good! Together we create a food system within the planetary boundaries.

Tackling off-flavor challenges of Swedish legume protein concentrates

Off flavour management of pea protein concentrates. Applications of pea protein concentrates in food products. Improving pea protein concentrates.

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…

Sustainable protein raw materials

We are facing a protein shift where new protein crops will play an important role, but also proteins from the ocean, single cell protein and lateral currents. RISE's strength is our breadth, that we have expertise from raw materia…

Food waste

RISE offers broad expertise and customised solutions to increase resource efficiency and reduce food waste.

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.

Consumer contact

This network is a meeting place for those who work with the company's relationships with the consumer and are interested in how the company's contacts with the consumer can be changed and improved. The network aims to strengthen y…

Food Innovation Pilot plant

Nationally unique facility through the combination of staff and food grade premises with equipment for manufacturing, product development including production and product analysis.

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