In May, we could enjoy 11 new research papers from the FSS researchers!
Please find the whole list here: Publication updates
Some more news from our five research organisations:
(Most texts in Swedish, but you’ll find links to scientific articles within)
On Chalmers‘s web page, prof. Ulf Svanberg presents a novel project on ‘forgotten’ plants and insects for improved health and sustainable food supply in Eastern Africa. It is part of a larger initiative by the head of Chalmers, Stefan Bengtsson, on increasing the collaborations with East African universities. Read more here: Forskare på jakt efter hållbarare föda (in Swedish)
RISE reports about two of their recent research projects showing that the Swedes consume too little fish and seafood and that people are insufficiently informed about health benefits, risks and climate impact of different species and different catch methods, to actively plan their consumption. Read more here: Endast en av tre får i sig rekommenderat intag av fisk och skaldjur
In a news article on the SLU webpage, the question “How far off are we from a process where we could produce edible microorganisms directly from carbon dioxide in the air?” is asked. Read researcher Tomas Linder’s answer here: Edible microorganisms make it possible to produce food without photosynthesis
At Örebro University, a project on the effect of fibres on development of diabetes type 2 has recieved funding from European Foundation for the Study of Diabetes, EFSD, and Formas. Researcher Johan Jendle tells more about the study here: Ny studie – forskarna vill förhindra utvecklingen av typ 2-diabetes med fibrer (In Swedish)
Stina Burri, a PhD student at LTH, Lund University, has studied the effect on oxdation of mixing plant-based powders into meat products. The powders are made from bystreams from the food industry, to enable environmental and ecological sustainability and some of them proved very powerful. Read more here: Växtpulver i processat kött kan minska hälsoriskerna
The project is part of the EU-financed project SUSMEATPRO and is a collaboration between several countries, with the common goal to find effecient antioxidants for inhibition of the harmful oxidation in meat products.