PhD Project: Plant-Based Dairy Alternative Residues – Challenges and Opportunities.

In the production of plant-based dairy alternatives, such as soy or oat drink, a residue rich in fiber and protein is generated. The soy residue is also known as okara. Okara from soy and oat has high water content and water activity, as well as available nutrients, which make them susceptible to microbiological spoilage. My objective focuses on how to lengthen the shelf life with different types of processes, such as drying, freezing, pasteurization, fermentation, and extraction of various components (protein and fiber). For each investigated process, the residues’ functionalities and characteristics will be studied before and after treatment, to explore challenges and opportunities for a potential food product. This can in turn contribute to a better circular economy of plant-based dairy alternatives.

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Main supervisor: Karolina Östrbring

Co-supervisors: Dr. Jeanette Purhagen and Marilyn Rayner


Department of Food Technology, Engineering and Nutrition, LTH, Lund University

About Amanda

I grew up outside of Lund with my wonderful parents, older brother, and little sister. I have an MSc in chemical biology engineering from Linköping University. In my master, I studied abroad for one year at Technische Universität Hamburg, where I studied environmental engineering. I have always been interested in sustainability, and to combine that with food (which I love), feels great. I really like the combination of academia and industry in my PhD studies as well as the variation of work tasks. Everything from operating pilot-scale equipment like extruders and decanters to analyzing data by the computer.


Amanda Helstad, Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden

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