Mehdi Abdollahi

Mehdi Abdollahi is an Associate Professor at Chalmers University of Technology's Department of Food and Nutrition Science. His research focuses on alternative proteins, food biotechnology, and plant-based hybrid foods, with emphasis on sustainable utilization of food side streams, legumes, cereals, and microalgae as future protein sources.

• Develops pH-shift technology and ultrasound-assisted methods for protein extraction
• Specializes in hybrid food engineering via fermentation and biorefinery
• Works on 3D food printing and high-moisture extrusion for food analogs
• Researches collagen and biobased food packaging materials

His work includes >100 peer-reviewed publications, 4 book chapters, and 3 patents. Current projects involve collaborations with Arla Foods, Lantmännen, and Nordic Seafarm, addressing sustainable seafood systems and plant-protein hybridization.

• 2024 Bertebos Prize recipient
• 2025: Recognized among Sweden's Top 101 Sustainability Figures

Mentors 7 PhD students and 3 postdocs while collaborating with European institutions like Kristianstad University and Ankara University. His group explores biorefinery strategies, hybrid food functionality, and innovative packaging solutions.