About
Dr. Marie Alminger is a Senior Researcher at Chalmers University of Technology, specializing in Food and Nutrition Science. Her work focuses on bioactive compounds in foods, sustainable processing techniques, and valorization of agricultural and marine by-products.
- Circular utilization of banana pulp, fish co-products, and berry residues
- Innovative pH-shift processing with antioxidant-rich materials
- International projects targeting food safety in East Africa
Research trends emphasize in vitro digestion models, lipid oxidation control, and cross-processing methods integrating marine and agricultural streams. Publications span Food Chemistry, Molecular Nutrition & Food Research, and Journal of Agricultural and Food Chemistry, reflecting multidisciplinary approaches to food functionality and sustainability.
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