Alejandra Fernandez Castaneda

I am a Food Engineer and hold two Master’s degrees from Lund University, Sweden. One in Food Technology and Nutrition and another in Entrepreneurship and Innovation from the School of Economics and Management (LUSEM). 

I am driven by curiosity to understand how science, technology, and creativity can work together to improve the way we produce and consume food. I am particularly interested in exploring traditional foods and fermentation processes, plant-based ingredient functionality, and sensory studies from both consumer and scientific perspectives, to create foods that are healthy and adaptable to Nordic diets. I value interdisciplinary work that connects research with real-world applications, and I am motivated by projects that promote sustainability, innovation, dissemination, and collaboration across the food sector, policy, and the scientific community.

Lab-assistent at Food Chemistry and Food Physics LV0110

•    Sensory profiling and consumer acceptance studies

•    Food physics and chemistry analysis

•    Analytical chemistry (HPLC, UPLC, GC-MS)

Optimization of Lab-Scale Production of Faba Bean Tempeh

Sensory and Volatile Compounds Profiling of Faba Bean Tempeh

Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges