معرفی
Claudia Lazarte is an Associate Professor at the Department of Food and Pharma, Lund University Faculty of Engineering. She holds a profile membership in the LTH Profile Area: Food and Bio. With 15+ years of international experience in research, teaching, and program leadership, her work focuses on sustainable food systems, nutrition, and food processing technologies. Her research explores the intersection of bioactive compounds, fermentation, and plant-based diets to enhance health and environmental sustainability.
Key projects include leading initiatives such as 'Reducing Antinutritional Compounds in Swedish Pulses' (2024–2025) and 'Minimal Processing for Healthier Pulse-Based Foods' (2024–2025), funded by the Dir Albert Påhlssons stiftelse and Crafoord Foundation respectively. She collaborates internationally, with recent studies on antioxidant variability in Mozambican wild fruits and nutrient bioavailability in fermented crops.
Her research outputs emphasize sensory analysis, food chemistry, and functional foods, with recent articles addressing quinoa polyphenols, spinach fermentation effects, and maize phytate reduction strategies. She actively contributes to the UN Sustainable Development Goals, particularly in promoting sustainable consumption and healthier diets globally.
