We congratulate Solja Pietiäinen from the Department of Molecular Sciences at the Swedish University of Agricultural Sciences (SLU), who successfully defended her doctoral thesis titled “Modification of Wheat Bran Arabinoxylan Extracts for Functional Properties in Breadmaking” on December 13, 2024, in Uppsala.
Welome to Food Science Sweden Conference 2025! This year’s conference will focus on active strategies and pathways towards crisis-resilient food systems, integrating both sustainability transitions with competitiveness. We will hear from the newly established interdisciplinary centres for Contingency planning and competitiveness in the food system, which will bring together academia, industry, public authorities, and other societal actors to address critical questions related to food preparedness.
LiFT offers annual courses and workshops with lecturers from both academia and industry. To ensure industrial relevance, all courses have been developed and continuously updated in collaboration with representatives from the Swedish food industry. The tailored courses are designed to complement the regular curriculum and cover topics such as actors in the food industry, food sustainability, innovation and entrepreneurship, ethics and legislation, health aspects of food production and marketing, environmental aspects of food production, and sensory properties of food.
We aim for national collaboration for Swedish food science research to achieve critical mass and excellence to increase the impact, visibility, and influence of Swedish food science competence through increased cooperation between organizations. A national collaborative platform for food research is necessary to reach critical mass and excellence. This is required for Swedish food research to be attractive to international initiatives, but also to meet future national challenges and needs.
