Andreas HåkanssonView profile
Senior Lecturer
Andreas Håkansson is a Senior Lecturer and Docent at Lund University's Faculty of Engineering (LTH), serving in the Division of Food and Pharma and as a member of the LTH Profile Area: Food and Bio. Recognized as an Excellent Teaching Practitioner, he teaches advanced courses in Food Engineering and Unit Operations in the Biotech and Food Industry while leading fundamental research in food processing mechanics. His research focuses on fluid dynamics in food processing systems, particularly turbulent emulsification and drop-breakup phenomena. Using mathematical modeling and experimental methods (PIV, CFD), he investigates high-pressure homogenization to optimize equipment design. Complementing this technical work, he explores consumer critiques of industrial food processing through historical and societal lenses, aligning with UN Sustainable Development Goals in engineering and chemical technologies. Recent publications reveal a consistent emphasis on computational and experimental analysis of emulsification processes, with strong contributions to understanding cavitation in homogenizer valves and turbulent drop dynamics. His work bridges fundamental fluid mechanics with practical food engineering applications, demonstrating expertise in multiphase flow, particle characterization, and scale-up modeling. Håkansson leads significant research projects including a Swedish Research Council grant (2025-2029) on emulsifiers in turbulent drop breakup and previously secured funding from Dir Albert Påhlssons stiftelse and EIT Food. His 104 research outputs include 84 peer-reviewed articles, and he has supervised two students while maintaining active industry collaborations through EIT Food initiatives. He actively engages the public through popular science books, magazine articles, and lectures such as "Mjölkpulvrets explosiva historia" (2021), examining the historical evolution and societal impact of food processing technologies.







