معرفی
Claudia Lazarte is an Associate Senior Lecturer in the Division of Food and Pharma at Lund University's Faculty of Engineering (LTH), where she contributes to the LTH Profile Area: Food and Bio. Her work bridges food science, nutrition, and sustainability, focusing on plant-based diets and food processing for improved health and environmental outcomes.
Her research interests lie at the intersection of nutrition, bioactive compounds, and fermentation. She investigates how food processing and formulation affect nutritional quality and sensory properties, particularly in pulses and plant-based foods. Her work emphasizes mineral bioavailability, antinutritional factors (e.g., phytate), antioxidant capacity, and sensory acceptability, aiming to develop evidence-based strategies for healthier and more sustainable diets.
The recent publications highlight a strong trend in fermentation technologies to enhance the nutritional profile of plant foods, with particular focus on iron, zinc, and calcium bioaccessibility. Studies span diverse crops like quinoa, spinach, maize, and peanuts, often incorporating lactic acid fermentation and analyzing impacts on polyphenols, antioxidants, and sensory attributes. Her research combines laboratory analysis with real-world applications in both developed and developing contexts.
Scientific Collaborations and Funding:
- Principal Investigator (PI) in two active research projects: Reducing ‘antinutritional compounds’ in Swedish pulses for improved intestinal health (funded by Dir Albert Påhlssons stiftelse) and Minimal processing to obtain healthier and tastier pulses-based food (funded by Crafoord Foundation).
- Researcher in FOSSNET: Pan-European Food Systems Science Network (2024–2028).
She supervises academic work, with one supervised output recorded, and collaborates across Europe and with institutions in developing countries. Her research is highly interdisciplinary, integrating food science, nutrition, and sustainability goals.
Laboratory and Research Group: She is part of the Division of Food and Pharma at LTH, contributing to the Food and Bio profile area, which focuses on sustainable food systems, food innovation, and health-promoting foods.
