Mihaela Mihnea

Mihaela Mihnea serves as a Researcher at the School of Hospitality, Culinary Arts and Meal Science, Örebro University, Sweden. Her expertise spans sensory science, food chemistry, and product development, with extensive industry collaboration across multidisciplinary projects addressing real-world food challenges.

Her academic credentials include:

• Food Chemistry Engineering degree from University of Dunarea de Jos, Romania
• Master's in Food Safety and Biotechnology
• PhD in Food Biotechnology from University of Burgos, Spain (2015)
• Postdoctoral research at Stellenbosch University, South Africa (2015-2017)

Mihnea's research integrates sensory and consumer science with food innovation, focusing on physico-chemical composition's impact on sensory perception. Key areas include texture-modified foods for elderly nutrition, meat alternatives development, Swedish beer/wine sensory profiling, and salt reduction strategies. She employs multidisciplinary approaches to tackle sustainable food systems and novel ingredient utilization like algae-based products.

Analysis of her 15 most recent publications (2019-2024) reveals strong emphasis on sensory methodology, texture analysis, and consumer behavior trends. Dominant themes include plant-based alternatives, elderly nutrition solutions, and data-driven food optimization. Her collaborative work spans Sweden, South Africa, Spain, and other European countries, demonstrating significant international engagement.

Scientific Awards:
No prizes, fellowships, or medals were documented in source materials.

Mihnea has organized numerous industry workshops and research seminars. Though specific grants aren't detailed, her leadership in projects like 'Rewine The World' (reducing food waste) and texture-modified food development indicates active participation in competitively funded research addressing societal challenges.

She contributes to Örebro University's Sense Lab research group and holds key roles in professional networks including Secretary of the European Sensory Network and active membership in Nordic, Spanish, and Swedish sensory associations.