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.
Mathias Johansson is a Postdoctoral Researcher at the Division of Applied Chemistry, part of the Chemistry and Chemical Engineering faculty at Chalmers University of Technology. His research focuses on food science, particularly the utilization of plant-based materials such as proteins, fibers, and starches to enhance food product quality and nutritional value. Current work emphasizes leveraging fiber-rich byproducts from pea processing for application in bread and other food systems. He holds a position within the Applied Chemistry division at Chalmers, contributing to interdisciplinary research at the intersection of material science and food technology. His research aims to develop innovative solutions for sustainable food production through advanced textural and microstructural engineering. Contact: mathijo@chalmers.se ORCID: 0000-0002-4901-3174
Lucas Sales Queiroz serves as an Assistant Professor at the National Food Institute (DTU Food), Technical University of Denmark, focusing on sustainable food production engineering and contributing to UN Sustainable Development Goals for responsible consumption and production. His position involves active research leadership in emerging food technologies. His research spans critical areas in food science: Protein functionality and extraction from waste streams Ohmic heating and ultrasonication applications Brewers' spent grain and shrimp by-product valorization Food microstructure analysis (SEM, FTIR, DSC) Clean label food processing Green extraction technology development Recent publications (2025) demonstrate a cohesive trend: leveraging combined non-thermal technologies to enhance protein properties from underutilized sources while minimizing environmental impact. This aligns with his projects targeting circular economy solutions in dairy, plant, and seafood processing. Queiroz actively supervises PhD student R. K. Mikkelsen in the GRAINPEP project (2022-2025) and participates in major grants including SUSTAIN-A-BITE (2025-2028) and REMESS (2021-2024), all funded for sustainable food innovation and by-product utilization. He operates within DTU Food's Research Group for Food Production Engineering, driving collaborative work on minimal-processing technologies for nutrient-dense food products across international networks.
Patricia Duque Estrada serves as Assistant Professor in the Department of Food Science at the University of Copenhagen, Denmark, specializing in the Food Analytics and Biotechnology section. Her research focuses on enhancing plant-based protein quality through advanced processing techniques, addressing critical challenges in sustainable food systems and nutritional science. Based at Rolighedsvej 26 in Frederiksberg, she actively contributes to the university's mission of innovative food research. Her primary research domains include plant protein chemistry, extrusion processing, fermentation technology, and sustainable food systems development. She investigates how processing methods affect protein oxidation, satiety, and nutritional quality, with particular emphasis on legumes like faba bean and pea. Her work bridges food science and human nutrition to develop viable alternatives to animal proteins, examining both technical functionality and environmental implications of processing technologies. Analysis of her 2023-2025 publications reveals a strategic focus on alternative protein sources, with significant contributions to mycoprotein development and legume-based protein optimization. Her research integrates proteomics, food chemistry, and clinical nutrition to solve practical challenges in protein quality and sustainability. This work demonstrates strong interdisciplinary collaboration across European institutions, with publications in high-impact journals including Food Chemistry and npj Science of Food . Dr. Duque Estrada maintains active research collaborations evidenced by her co-authorship on multiple interdisciplinary studies. Her work has gained notable recognition through citations in patents and Wikipedia pages, indicating tangible real-world applications. She utilizes the University of Copenhagen's Food Analytics and Biotechnology facilities for her experimental work on protein characterization and processing optimization.
Iben Lykke Petersen is an Associate Professor in the Department of Food Science at the University of Copenhagen, specializing in Food Analytics and Biotechnology. Her research focuses on plant protein ingredients, particularly from pulses, and their nutritional quality and processing effects. With a strong background in environmental chemistry and biochemistry, she has established herself as a leading researcher in sustainable plant-based food development. Education: PhD in Environmental Chemistry and Biochemistry, University of Copenhagen (2009) MSc in Agricultural Science, The Royal Veterinary and Agricultural University, Denmark (2003) Research Interests: Dr. Petersen's primary research areas include plant protein ingredients (especially from pulses), anti-nutrients like protease inhibitors, plant protein nutritional quality (protein digestibility, amino acid composition), and the effects of processing methods such as extraction, fractionation, extrusion, cooking, and fermentation. Her work aims to develop healthy and sustainable plant-based foods through scientific understanding of protein functionality and nutritional properties. She investigates how processing techniques can enhance protein quality while reducing anti-nutritional factors in plant-based foods. Research Trends: Dr. Petersen's recent publications demonstrate a strong focus on the nutritional quality of plant proteins, particularly legumes like faba beans. Her work examines how processing techniques affect protein functionality and digestibility, with applications in developing plant-based meat alternatives and fermented products like tempeh. She also investigates consumer perceptions of plant-based foods and the use of enzyme technology to enhance plant protein functionality. Her research bridges fundamental food science with practical applications for sustainable food systems. Grants and Projects: PI on 'The flip side of protease inhibitors from pulses: legume seeds as immune system enhancers (Immune SEEDstem)', Plant2Food (2024-2027) Co-PI on 'Tasty, healthy and safe Danish pulses with added value for consumers (Dansk Bælg/Danish Pulse)' (2024-2027) PI on 'Beyond Sustainability: a holistic approach to evaluate the nutritional quality of plant protein-based foods' (BEYOND) (2022-2025) Co-PI on 'Tempeh – a solution for eating healthy and climate-friendly' (2021-2024) Co-PI on 'New Extruded Plant Protein for Future Nutritious Foods' (NekstPro) (2020-2024) Partner on 'Smart Protein for a Changing World' (SmartProtein), EU Horizon 2020 (2020-2024) Previous research linked to EU-project PROTEIN2FOOD focusing on protein characterization from quinoa, amaranth, buckwheat, and grain legumes Teaching: Dr. Petersen teaches Biochemistry 1 (BSc, course responsible for the experimental part of the course) and Plants for Foods - Processing and Functionality (MSc, Lecturer). Her teaching directly connects to her research expertise in plant proteins and food processing technologies.
