Chalmers University teams with Lantmännen and Arla to drive sustainable food innovation
Chalmers University of Technology has launched a four-year initiative in partnership with Lantmännen and Arla to develop innovative approaches in food biotechnology. This collaboration aims to tackle pressing global challenges, including climate impact, food security, and public health concerns linked to diets.
With a growing global population and increasing pressure on food systems to become more sustainable, the consortium will focus on creating healthier, environmentally friendly food products. By leveraging advanced fermentation techniques and integrating biotechnology with traditional food production methods, the initiative seeks to pioneer solutions for the next generation of hybrid foods that are both nutritious and sustainable.
“We have great ambitions in both environmental and health areas,” said Annelie Moldin, R&D Manager Food & Energy at Lantmännen. “Collaborations like this, which bring together expertise from academia and industry, are vital for fostering innovation and insight.”
Elin Boll, Arla's health and nutrition expert, echoed this sentiment, emphasizing the importance of creating food that meets the needs of future generations. “Tomorrow’s food must be tasty, nutritious, and environmentally sustainable,” she said.
The initiative is coordinated by Associate Professor Mehdi Abdollahi from the Department of Life Sciences at Chalmers. Abdollahi highlighted the project’s mission to innovate in food biotechnology by bridging traditional practices, such as fermentation with microorganisms, with modern biotechnological advancements. “Our goal is to develop biotechnological routes for the next generation of healthy and sustainable hybrid foods,” he said.
In addition to close collaboration with Lantmännen and Arla, the project will draw on expertise from across Chalmers' departments in areas like biomass utilization, food technology, and nutrition.
“This initiative forms a long-term, deep scientific collaboration with key actors to facilitate and accelerate both research and innovation in applied fields,” said Rikard Landberg, Head of the Division of Food and Nutrition Science at Chalmers.
The consortium also marks a significant investment in knowledge-building and talent development. A new faculty position has been established at Chalmers, along with plans to recruit one PhD student and two postdoctoral researchers. The team will work closely with industry partners to design and execute projects addressing future opportunities in sustainable and healthy food production.
The initiative's focus aligns with broader global goals of addressing non-communicable diseases like obesity, Type 2 diabetes, and cardiovascular disease. These conditions, often linked to diet, pose significant healthcare challenges worldwide.
Through the development of innovative hybrid foods, the partnership seeks to create products that not only appeal to consumer tastes but also contribute to better public health and reduced environmental impact.
By combining expertise in fermentation science, biotechnology, and food production, the collaboration between Chalmers, Lantmännen, and Arla aims to create meaningful advances in the way food is produced and consumed, setting a precedent for sustainable innovation in the food system.
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