معرفی
Ingegerd Sjöholm is a researcher at Lund University's Faculty of Engineering (LTH) within the Division of Food and Pharma. Her extensive work spans 86 research outputs and 7 major projects focused on sustainable food systems, plant-based nutrition, and food processing technologies. She actively contributes to UN Sustainable Development Goals through innovations in potato science, herb drying, and protein utilization.
Her research centers on food processing phenomena including mass transfer, Maillard reactions, and cooking technologies. Key areas involve optimizing potato pre-treatments for large-scale food service, improving dried herb quality through advanced drying methods, and investigating how Maillard reactants affect gut health. Her work bridges fundamental food chemistry with practical industrial applications to enhance nutritional quality and sustainability.
Analysis of recent publications reveals strong thematic focus on plant-based material processing, particularly potato and herb valorization. Her studies address critical industry challenges like warm-holding quality degradation, chlorophyll stability in thylakoid powders, and sustainable protein extraction. The research consistently emphasizes practical solutions for food service systems and sustainable ingredient development.
Sjöholm has supervised 8 research projects and collaborated on 7 funded initiatives including the Plant Protein Platform LTH and GreenBond2. These Vinnova-supported projects target sustainable food systems through protein shift strategies, okara utilization, and eco-friendly adhesive development, demonstrating her commitment to translating research into real-world impact.
