Mathias Johansson
PhD project title: Legume‑based gels – microstructure and texture
Short description of the project
This project focuses on the design of protein‑rich foods with tailored structural and textural properties through protein gelation — a key process used in food production to create texture. The research examines how composition and processing conditions influence the texture and microstructure of gels made primarily from faba bean proteins, but also from other plant proteins.
By understanding the mechanisms behind gel formation, the project aims to support the development of innovative, locally produced, plant‑based protein foods in response to climate‑related demands for more sustainable diets.
Supervisors
Main supervisor
- Maud Langton, Department of Molecular Sciences, SLU
Co-supervisors
- Corine Sandström, Department of Molecular Sciences, SLU
- Anna Ström, Department of Applied Chemistry, Chalmers
Location
Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU)
About me
I grew up just outside Gothenburg, Sweden. I hold a bachelor’s degree in Chemical Engineering with Engineering Physics and a master’s degree in Biotechnology, both from Chalmers University of Technology. I have a strong interest in plant‑based foods, especially how plant proteins can be used to create appealing textures. Through my PhD studies, I hope to contribute to the transition toward a more plant‑based and sustainable diet by facilitating the development of new, tasty plant‑based foods.