معرفی
Karolina Östbring is a Senior Lecturer in the Division of Food and Pharma at the Faculty of Engineering, Lund University. Her work lies at the intersection of food science, bioprocess technology, and sustainable innovation, with a strong focus on valorizing plant-based side streams such as okara and rapeseed residues. She contributes to Lund’s LTH Profile Area on Aerosols and is actively involved in interdisciplinary research and public engagement.
- Lund University, Faculty of Engineering (LTH), Division of Food and Pharma
- Active researcher in food waste upcycling and sustainable protein systems
- Principal Investigator and supervisor in multiple national research projects
- Contributes to UN Sustainable Development Goals in responsible consumption and sustainable agriculture
Her research interests center on sustainable food systems, with emphasis on plant-based proteins, bioprocess technology, food waste valorization, and circular economy. She explores methods such as high-pressure pasteurization, extrusion, membrane filtration, and fungal bioconversion to enhance the functionality and sustainability of food ingredients.
The analysis of her recent publications reveals a consistent focus on transforming agricultural and industrial by-products into high-value food and non-food products. Her work spans okara processing, rapeseed residue utilization, emulsion stabilization, and novel meat analogues. The interdisciplinary nature of her research integrates food engineering, environmental science, and industrial biotechnology.
Karolina Östbring has supervised doctoral students and contributed to academic examinations and public lectures. She is involved in major research initiatives such as LUPPP and GreenBond2, demonstrating leadership in both fundamental and applied research. Her supervision and collaborative projects reflect a strong network across academia and industry.
She is affiliated with laboratories and pilot-scale facilities such as the Lund University Pre Pilot Plant (LUPPP), where advanced membrane systems and bioprocessing technologies are developed. Her team collaborates closely with SLU, Vinnova, and industry partners to scale sustainable food technologies.
