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Sophia Wassén

Forskare

Tel +46 10 516 66 09

Email sophia.wassen@ri.se

Location Göteborg

Unit Produktdesign (101204)

Research interests; Extrusion, food science, proteins, biopolymers, structure-function-process relationship.

Related

Project

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 …
Project

Un-conventional food value chains, A power-to-food concept

FINEST researchers, in collaboration with the food industry, are developing new food concepts to reduce dependence on arable land. The research projects must have the potential to contribute to robustness in the food and feed supp…
Project

Nutritious, affordable and safe foods for developing countries

Development of packaged consumer foods with improved nutritional status and at an affordable cost, aimed for low income consumers in developing geographical areas.
Project

Development of products from side streams of broccoli production

Large parts of the broccoli plants are left in the field. To reduce waste, we investigate using other parts of the plant to obtain new innovative ingredients for future product development. It will reduce waste, increase resource …
Project

Fresh harvest of green beans

The innovation project within EIP will develop at least two prototypes based on fresh field beans, of which an extruded product, which clearly emphasizes the field bean as raw material. The work is done together with Atria Scandin…
Project

New products from Swedish root vegetables

Cultivation of Swedish root vegetables is climate-smart, as it happens outdoors under a long season, but at the same time they are heavily under-utilized. This is despite the fact that they all are high in fiber and starch content…
Expertise

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…
Expertise

Development of products

When you want to create crunchy snacks or the right chewing resistance in a meat alternative product, extrusion is the right manufacturing method. Furthermore, RISE has the expertise and the equipment required to produce fermented…
Expertise

Advanced processing technologies

In the area of advanced processing technologies RISE has a leading position in the field of microwave processing of foods. The area covers technology for both preparation and preservation of foods and biomaterials, and also includ…
Expertise

Food processing

With solid process engineering expertise, we work with design of resource-efficient food production lines. This expertise also includes the testbeds: Pilot Production of Food and Cleaning Innovation. Our most prominent competences…