Annica Andersson

I am a food agronomist and have a PhD in Food Science - Plant Foods. I currently work as a research engineer at the Department of Molecular Sciences in the group Food Structures and Properties, where I extract and analyze dietary fibers and conduct baking trials. I also supervise and examine bachelor's and master's students in the Food Agronomy program.

Some examples of research projects I have worked on:

BETA-MASK - From laboratory to market: Oat β-glucan naturally enhances flavor and health in plant protein products

Legumes like fava beans and yellow peas have a "beany" and bitter taste, which can be problematic in plant-based diets. This project aims to replace synthetic flavor modifiers, which are used to mask these unwanted tastes, with β-glucan from oat bran. The project has three phases: 1) developing and validating methods for extracting and processing oat bran to maximize β-glucan's ability to hide unwanted flavors, 2) scaling up tests to evaluate β-glucan's sensory performance in protein-rich bread, and 3) an economic assessment of production costs and market potential for β-glucan-enriched foods. Expected results include refined extraction protocols, confirmed sensory improvements in protein-rich bread, and a detailed economic feasibility report. Using β-glucan from oat bran reduces the reliance on unnatural additives, supports sustainable farming practices, and promotes healthier diets, which positions β-glucan as a sustainable and effective flavor modifier. The project runs from 2025-2027.

KLIFUNK – New technologies to improve the properties of bran

When wheat and rye are milled, most of it becomes flour, which is used as raw material in various foods. About 15% ends up in the bran fraction and is classified as a by-product that today mostly goes to the animal feed industry. By processing the bran in different ways, the technological and nutritional properties, such as increased solubility of the dietary fibers, as well as the taste, could be improved. The project examined how different processes like heat treatment, enzyme treatment, and extrusion affect the properties of dietary fibers. Experimental design was used to optimize the effects of different process parameters. The sensory properties of the processed bran were also studied. The project was half-funded by TvärLivs (www.tvarlivs.se) and was carried out in collaboration with Lantmännen AB, which funded the remaining half. The project ran from 2011-2014.

HEALTHGRAIN - Exploiting Bioactivity of European Cereal Grains for Improved Nutrition and Health Benefits

The aim of this EU project was to reduce the risk of lifestyle diseases in Europe by increasing the intake of whole grains (mainly from wheat) with high levels of health-promoting compounds. Part of the project was to identify and develop new varieties with high amounts of these compounds. My work involved analyzing alkylresorcinols (AR), a bioactive component that may have physiological effects. A screening of 150 different wheat varieties from around the world was carried out, analyzing dietary fibers and bioactive components, including AR. About 20 of these varieties were selected for field trials at different locations in Europe over three years. The effects of growing conditions and varieties on various components were studied. For more information and results, see the project's own website HEALTHGRAIN (www.healthgrain.eu). The project ran from 2005 to 2012.

EFFECT OF GROWING CONDITIONS ON MOLECULAR WEIGHT OF BETA-GLUCAN IN OATS

There is a great interest in increasing the use of oats due to their high content of soluble dietary fibers, especially β-glucan, which has cholesterol-lowering properties. Knowledge about how the raw material is affected by variety choice and growing conditions can increase the added value of oats and lead to the development of new products. In the project, β-glucan content and molecular weight were analyzed in different oat varieties grown in various places in Sweden over three years. The results showed that β-glucan content was most influenced by the variety, while molecular weight was more affected by environmental factors. There was a positive correlation between content and molecular weight. These results could be used to steer oat properties toward the desired quality. The project was funded by the Swedish Foundation for Agricultural Research and ran from 2007-2009.

SOLFIBREAD - Barley β-glucan and wheat arabinoxylan soluble technologies for health-promoting bread products.

The purpose of this EU project was to increase the content of soluble dietary fibers (both β-glucan and arabinoxylan) in European wheat bread by adding barley flour. Different baking enzymes and baking methods were used to maintain the technological and sensory properties of the breads. Since the molecular weight of β-glucan is believed to be important for its cholesterol-lowering effect, this was studied in particular. A method for analyzing the molecular weight of β-glucan was set up at the department, and the effects of milling and baking on molecular weight were examined. The results showed that β-glucan breaks down into smaller molecules by endogenous enzymes during bread baking, especially during fermentation. However, tasty bread with increased soluble fiber content could be produced, and the molecular weight of arabinoxylan was maintained. The project ran from 2000 to 2004.