
Thomas
PhD Project: Plant-Based Dairy Alternative Residues – Challenges and Opportunities.
My research focuses on the production of plant-based dairy alternatives, such as soy or oat drinks, which generate a fiber- and protein-rich residue. This residue, known as okara in the case of soy, has high water content and nutrient availability, making it prone to microbiological spoilage.
My objective is to extend the shelf life of these residues through various processes, including drying, freezing, pasteurization, fermentation, and extraction of components like protein and fiber. By studying the functionalities and characteristics of the residues before and after treatment, I aim to identify challenges and opportunities for developing potential food products. This research contributes to a better circular economy for plant-based dairy alternatives.
Supervisors
Main Supervisor
- Karolina Östbring
Co-Supervisors
- Dr. Jeanette Purhagen
- Marilyn Rayner
Location
I am affiliated with the Department of Food Technology, Engineering and Nutrition at LTH, Lund University.
Contact
Feel free to reach out to me at:
Department of Food Technology
Engineering and Nutrition
Lund University, Sweden
About me
My name is Amanda Helstad. I grew up outside of Lund with my wonderful parents, older brother, and little sister.
I hold an MSc in Chemical Biology Engineering from Linköping University. During my master’s studies, I spent a year abroad at Technische Universität Hamburg, where I focused on environmental engineering.
I have always been passionate about sustainability, and combining this with my love for food in my PhD research is incredibly fulfilling.
I enjoy the blend of academia and industry in my studies, as well as the variety of tasks, from operating pilot-scale equipment like extruders and decanters to analyzing data on the computer.