News
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27 August 2024
Less meat or sustainable meat? The spirit of meat continues to inspire excellent research worldwide.
The 70th International Congress of Meat Science and Technology (ICoMST), the largest meat congress in the world, was held in Foz do Iguaҫu, Brazil, from August 18th to 24th, 2024. The theme for the congress was “Responsible Meat Production,” with a focus in various aspects of the meat chain from farm to fork. The congress offered a comprehensive exploration of production methodologies, animal welfare, meat quality, safety, and consumer’s attitudes in the light of sustainability and innovations. This event could not go unnoticed by SLU, which is one of the main players in Sweden in the implementation of Global Agenda 2030, including but not limited to sustainable production and consumption. -
02 July 2024
Educational Adventure: FFB PhD students gain insights from top Swiss companies and research institutes!
In June 2024, several PhD students from the research school “Focus on food and biomaterials” at SLU visited several organizations in Switzerland, which are working with topics relevant to food and biomaterials. -
24 June 2024
Department of Molecular Sciences hosts leading food structure experts
On June 19th, 2024, the Department of Molecular Sciences had the honor of hosting a distinguished visitor renowned in the field of food structure and properties, Professor Jose Miguel Aguilera Radic, along with his former PhD student, Fernando Mendoza. This event marked a significant opportunity for knowledge exchange and potential future collaborations. -
20 May 2024
Food&Cities seed funding 2024
Two projects conducting cross-disciplinary research activities have been granted funding as part of the Food&Cities seed funding call in 2024. The projects each explore different aspects of the systemic relations between food systems and sustainable urban development. The projects demonstrate the complex interactions between SDG 11 and other SDGs and illustrate SLU's capacity to produce research across disciplines in order to address current and future sustainability challenges. -
17 April 2024
What are the secrets behind legume-based mixed gel texture?
Unsustainable food production and consumption are common threats contributing to climate change and global environmental degradation. Transitioning towards a more plant-based diet can mitigate these threats. To achieve this, healthy and tasty plant-based foods need to be readily available. Taking action now can secure our future!