Astrid Ahlinder

Astrid is a researcher and material scientist who mainly works with food as a complex soft material. She works with the physical properties of food and other soft matter, often characterising texture and rheological properties. She is interested in structure-properties relationships from a mechanical perspective and often look at the effect of processing methods of an ingredient or product. A recent project was regarding melting and crystallisation of wax based oleogels: Oleogels

Astrid has a background in polymer science and also works with soft matter such as hydrogels in non-food context, such as in a project developing a solid food simulant to evaluate migration of chemicals from paper and board food contact materials to moist food: Solid food simulant

Astrid has previously worked with 3D-printing for medical applications but now applies this knowledge within food science as a prototyping method. 

Rheology, rheo-microscopy, dynamic mechanical analysis, DMA, differential scanning calorimetry, DSC, structure-property relationship, ingrediens, complex soft matter, processing, food science, additive manufacturing, 3D-printing, dysphagia foods, texture, formulation, biopolymers, polymers