Food research in Sweden

Food research in Sweden

Food research involves research along the whole food chain, from primary production, via processing, distribution and retail, to cooking and consumption. The characteristics of the final food product depend on what happens at all these stages. Academic food research is mainly carried out at Swedish university of Agricultural Sciences in Uppsala, Lund University, Chalmers University of Technology and SIK in Gothenburg. Moreover, nutritional and dietetical research is also done at Gothenburg University, Karolinska Institutet in Stockholm and the Universities in Uppsala and Umeå.

During the last decade, the number of financed food research projects related to health issues and consumer knowledge has increased, while the more traditional areas technology, food chemistry, food physics and food safety have not been financed to the same extent. The competence within several important areas along the food chain is high in Sweden, which makes it possible to develop the food research further. Development of new innovative food is one area that the competence covers since there are a great knowledge regarding for example raw material, food chemistry, food microbiology, nutritional properties of food, and consumer knowledge.

 To read more about food research in Sweden, click the links to the right.

Senast uppdaterad Onsdag, 2 Juni 2010 14:08