Madeleine Jönsson

Madeleine Jönsson is a Postdoctoral Fellow in Food and Meal Science at the Department of Food and Meal Science, Faculty of Science, Lund University. Her research focuses on sustainable future foods, particularly seaweed and underutilized raw materials, integrating sensory science, consumer studies, and nutritional analysis.

Education:

• Phil. Dr., Doctor of Biotechnology, Lund University of Technology
• Master, Civil Engineering in Biotechnology, Lund University of Technology

Her research interests lie at the intersection of food innovation and sustainability. She specializes in descriptive sensory analyses, affective sensory studies, consumer studies, and nutritional/chemical analysis, with a strong emphasis on science communication. Her work explores how novel and sustainable foods—especially seaweed—are perceived by consumers and how they can be integrated into everyday meals.

The recent publications highlight a consistent trend in sustainable food development, particularly centered on seaweed utilization, sensory evaluation, and consumer acceptance. Themes include food waste reduction, heritage grains, bread innovation, and biorefining of marine biomass. The research spans food science, biotechnology, and environmental sustainability.

Scientific Awards:
None listed.

Advising and Grants:
Madeleine Jönsson has supervised master’s and bachelor’s students on topics such as probiotics acting on seaweed biomass and microalgae fermentation. She is actively involved in multiple research projects funded through institutional and collaborative grants, including projects on seaweed as sustainable food, reducing food waste from plant to plate, sustainable organic bread, and EU food transition tools. She serves as Principal Investigator (PI) in several of these projects, demonstrating leadership in her field.

Labs and Teams:
She is a key member of the Food and Meals in Everyday Life (MEAL) research group at Lund University. She collaborates with researchers across disciplines and institutions, including international engagement such as a guest researcher position at Nagasaki University. Her collaborative network includes experts in food science, biotechnology, and sustainability, contributing to multidisciplinary projects aligned with the UN Sustainable Development Goals.