Research
Page reviewed:
16/06/2025
At the Department of Molecular Sciences, we conduct research in the fields of chemistry, molecular biology, food science and microbiology.
Our research is often performed in collaboration with industrial partners and has resulted in several innovations, patents and tech companies.
See our Research Groups and Research Projects below for details:
Research groups
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Food Biotechnology
Production of future food and chemicals must rely on renewable resources, in a sustainable, circular process. Novel microbial cell factories can produce food, feed and biochemicals such as lipids and carotenoids from side products of agriculture, forestry and biofuel production. -
Food Structures and Properties
We characterize the food raw material, food products as well as bio-based food material by different physico-chemical and structural methods from molecule to macro levels. The overall objective is to design structures with targeted properties, to be applied in food or/and bio-based materials. -
Inorganic and Physical Chemistry
Our group is working on development of new inorganic and hybrid organic-inorganic materials for environmental and biomedical application. -
Microbial Biotechnology
Microbial processes represent an important key for the development of a more sustainable and climate-smart society. Through knowledge of these, we can produce renewable value products, such as green energy and biochemicals. -
Plant foods, for the challenges of the future
We perform applied and fundamental research concerning different aspects of plant food production, processing and consumption. This is done through collaborations with industry and other research groups. -
Structural Biology
We study the molecular structure, function and biotechnical applications of biological macromolecules (proteins, carbohydrates, lipids), using X-ray crystallography, Cryo-EM, NMR spectroscopy, supercritical CO2 extraction, FTIR spectroscopy and other techniques. -
The Plant Catabolism Laboratories
We investigate the mechanisms and functions of catabolic processes during development, aging and stress response at the molecular, cellular and organismal levels. Our experimental models range from unicellular green alga and budding yeasts to higher plants, such as Arabidopsis, and Norway spruce.
Research projects
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Digitalisation of the value chain for northern Swedish food – improved resource utilisation and increased added value
New CT and ultrasound technology to improve food quality, reduce waste and increase sustainability in northern Sweden's food production.