Food processes and packages

Last changed: 04 January 2020

This competence area focuses on the effect of various processes on food; its components, microstructures and final product characteristics.

Most food is processed and by choice of process parameters it is possible to influence and control properties e.g. texture, appearance, nutritional characteristics and storage stability. In the area of packaging, the possibility of developing food packaging based on renewable materials and the functional properties of these are explored.

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