Johanna Östlund

PhD project: Fermentation of Swedish faba beans and oats for foods with improved texture, flavour, and nutritional properties

My research focuses on the fermentation of Swedish faba beans and oats to create foods with improved texture, flavor, and nutritional properties. The overall aim is to enhance the nutritional and organoleptic qualities of milk analogues made from crops cultivated in Sweden, thereby increasing consumer acceptability.

My project will specifically demonstrate how pre-treatment and fermentation of faba beans and oats can be optimized for food purposes by assessing their structural, rheological, and molecular properties. A streamlined workflow will be established to generate a yoghurt-like prototype with a high-quality sensory profile.

Supervisors

Main Supervisor

  • Maud Langton

Assistant Supervisors

  • Galia Zamaratskaia (SLU)
  • Hanna Eriksson Rönisch (SLU)
  • Su-Lin Hedén (SLU)
  • Volkmar Passoth (SLU)
  • Sophia Wassén (Lantmännen)
  • Karin Wendin (HKR)

Location

I am affiliated with the Department of Molecular Sciences at the Swedish University of Agricultural Sciences (SLU) in Uppsala.

Contact

Feel free to reach out to me at:

Swedish University of Agricultural Sciences (SLU)
Department of Molecular Sciences
Uppsala

About Johanna

My name is Johanna, and I have an academic background in the Food Agronomy program at SLU, which included a Master’s in Food Science.

I spent part of my Master’s studies at Wageningen University, where I focused on molecular nutrition.

After graduation, I worked for a couple of years at RISE in Ultuna, managing projects aimed at developing Swedish food value chains from farm to fork. These projects included Swedish hop production and developing food products from Swedish faba beans.

My interest in the functional properties of faba beans led me to pursue a PhD, where I now have the opportunity to design experiments based on my interests and include oats in my research.