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Department of Molecular Sciences

There are 76 pages tagged with Department of Molecular Sciences:

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

Chloroplast calcium signaling

Light intensity is rarely stable during the span of a day – think of changing cloud cover, shading, flickering of leaves and daily rhythms of dusk and dawn. As the primary site of photosynthesis,

Consumers want tasty food

Consumers want to live a healthier and more sustainable life, and eat a healthy diet. Both academy and industry are working hard to satisfy these demands. But measuring only nutritional composition

The Plant Catabolism Laboratories

We are interested in the mechanisms and functions of catabolic processes during development, aging and stress response at the molecular, cellular and organismal levels. Our experimental models span

Save the rainforest with oil and protein from yeast

Yeast protein and yeast oil produced from wood and straw cellulose can be used as alternative protein and fat sources in fish feed. Aquaculture is a rapidly growing industry and fish is an important

SLU's focus on food science

A significant portion of SLU's research revolves around putting food on the table. It is an ever-relevant issue in society during a time of changing climates and a need for increased food resilience.

Global collaboration for animal welfare

Since the start of 2023, SLU has been one of the EU partners in a project called SuLAWe, led by Nürtingen-Geislingen University (HGU) in Germany. The project, which focuses on Sustainable Livestock

What does future education look like

SLU collaborates with higher education institutions around the world and actively participates in international networks and projects. SLU constantly enhances the international dimension and

More Fermented legumes and cereals for better Healthy Planet

The way we produce and consume food has never been more critical. The global food system, with its large carbon dioxide emissions, has livestock farming as a primary contributor due to excessive

A Resilient and Sustainable Food System

A Resilient and Sustainable Food System markmiljo-webb@slu.se How are we working on sustainable food systems in Sweden? How do we ensure fertile farmland? During Sweden Innovation Days 2024, Jennie

Diss Mathias Johansson

Texture and microstructure of legumebased mixed gels charlotta.eriksson@slu.se Mathias Johansson defends his thesis "Texture and microstructure of legumebased mixed gels" on 05th of April 2024 All

Super stable POM nanostructures

High purity hydrogen gas has a great potential in future green energy solutions. Its major source is the electrochemical cleavage of water – a technology that is in itself energy demanding and