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Design of structures for food and biomaterials

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

We need to decrease our impact on the climate and since the food chain contribute to a quarter of the total 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.

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


Fibre structure in a vegetarian meat alternative
Photo: Camilla Öhgren
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 and modelling 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. Modelling and simulation add predictive ability of food and material function from the microstructure.

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


Mats Stading

Contact person

Mats Stading

Senior forskare

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Contact Mats

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