Klara Nilsson

PhD project title: Side‑stream products from faba bean protein isolation

Short description of the project

This project focuses on the side‑stream fractions generated during the isolation of protein from faba beans. As faba beans already play an important role in the Swedish protein shift, maximising the use of the entire bean is crucial for reducing environmental impact.

The aim of the project is to investigate how these side‑stream fractions can be used in the development of new plant‑based food products. By examining their composition, properties and functional potential, the research contributes to a more sustainable and resource‑efficient utilisation of faba beans in food systems.

In addition to her research, Klara is actively involved in education, serving as a course leader for “Basic Course in Food Science” and lecturing in “Food Technology”.

Supervisors

Main supervisor

• Maud Langton (SLU)

Co-supervisors

• Corine Sandström (SLU)
• Mikael Hedenqvist (KTH)
• Rosana Moriana (RISE)

Industry mentor

• Stefan Albertson (Kavli)

Location

Swedish University of Agricultural Sciences (SLU)

 

With an international background and a passion for food, wine and science, I aim to work in international collaborations to develop sustainable food models and systems. I hold a BSc (First Class Honours) in Nutrition and Food Science from the University of Nottingham, England, and studied full‑time at ISARA‑Lyon, France, as an Erasmus student in 2012–2013, specialising in “Agroalimentaire”. I completed my MSc in “Food Innovation and Health” at the University of Copenhagen, Denmark, and in 2018 I earned my sommelier certification at Vinkällan in Stockholm.