Product design in food and biomaterials

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing of composition, taste, nutrition, texture and structure.

We need to decrease our impact on the climate and since the food chain contribute to a quarter of the total greenhouse gas emissions eating right is important. It is equally important for our health, but if the food is not tasty, we will still not eat it. There are considerable challenges, but if the food is designed properly it will fulfill all demands.

Sustainability also applies to biopolymers and functionality to drug release, and the basic science behind it is the same as for foods.

The fibre structure in a vegetarian meat alternative developed at RISE visualized by confocal microscopy. Texture as well as structure resembles that of chicken meat.

A combination of material science, microscopy, modelling, aroma analysis and senosorics supplies the necessary tools, and the competence also includes analytical instrumentation such as microscopy on all length scales by light, confocal and electron microscopes, as well as access and experts on X-ray and neutron scattering and visualization techniques. Rheology and fracture mechanics give strength and texture, and aroma analysis a fingerprint of taste which is evaluated by sensory science. Modelling and simulation add predictive ability of food and material function from the microstructure. We also have the possibility to optimise nutrient availability and extract specific components and process them by e.g. extrusion and 3D-printing.

We offer advanced product development, analysis and design of desired properties, analysis, problem solving and concept development.