EIT Food är Europas ledande initiativ för livsmedelsinnovation och arbetar för att göra livsmedelssystemet mer hållbart, hälsosamt och pålitligt.
FOODforce is a network of leading European research provider organisations active in the areas of food, nutrition and health. It recognises that members have broad remits, but share a common interest in multidisciplinary science. FOODforce provides a proactive forum for discussions on delivery of best practice and societal impact and facilitates international aspects of knowledge exchange and innovation, both within and outside the European Union.
NextBioForm is a one-of-a-kind centre providing cutting edge research on industrially relevant issues for formulation and characterisation of biologically based drug products.
LU Food Faculty, an interdisciplinary research network
- Promotes collaborations across faculty boundaries at Lund University as well as with external stakeholders
- Supports the future research competence in food science at Lund University
- Enables strong multidisciplinary research applications with Lund University as principal manager
- Facilitates the innovation process for research projects
Food Science Sweden
Livsmedelsteknik is part of Food Science Sweden, a national platform aimed at strengthening and visualising Swedish food science research.
LiFT Graduate School
Within Food Science Sweden, the LiFT Graduate School is a national education and research network in food sciences with the aim to provide highly trained PhDs for the Swedish food industry.
The Protein Shifts
Professon Marilyn Rayner and others are part of the Protein Shifts Group of the The Pufendorf Institute for Advanced Studies to advance a shift from animal to plant proteins for a more sustainable food system.
Swedish Nutrition Foundation
SNF makes nutrition research available in order to facilitate increased knowledge, evidence-based discussion in society and further innovations in the area of food-related health – to enable good public health.
Open Lab Skåne
A partnership between Malmö University, Lund University and the SmiLe Incubator to promote innovation by providing students and researchers access to laboratories and experts within the field of Food Technology. The contact person is Ingegerd Sjöholm, Livsmedelsteknik.
LTH Open Door
Found within the Faculty of Engineering, LTH Lund University, Open Door is a programme to share hardware, equipment and expertise for innovation development.
Skåne Food Innovation Network (Livsmedelsakademin)
Skåne Food Innovation Network focuses on how the region of Skåne, located in the south of Sweden, can be a leader in the national and international development of future food, drinks and meals.
Dr Juscelino Tovar and Associate Prof. Anne Nilsson are members of FODIAC, a European multi/interdisciplinary consortium, with partners in 5 countries that pursues the development of an integrative solution to tackle type 2 diabetes and mitigate the cognitive dysfunction in the elderly population through functional foods.
ScanOats is an Industrial Research Centre funded by the Swedish Foundation for Strategic Research, integrating industrial needs with research in oat breeding, crop management, food processing, nutrition and food science. Associate prof. Anne Nilsson and Dr Juscelino Tovar and Associate prof. Frida Hållenius are involved in exploring health effects of oats.
DISH, Global Center for Food Safety
DISH is a non-profit platform founded by four economies - Denmark, Italy, Sweden, Hong Kong to foster European - Hong Kong/China - Asia Pacific to promote collaborations in food safety.
The goal of Swelife is to strengthen Life Science in Sweden and to improve public health. Associate Prof. Anne Nilsson is PI for a Swelife project, with the purpose to evaluate effects of specific pre- pro- and synbiotics on cardiometabolic risk variables. The project is a collaboration between LU, Öste Ventures 1 and ProPrev AB.
EU project MEFPROC
Docent Federico Gómez Galindo, together with five other partners in the EU are investigating the application of electrotechnologies for improving sustainability in food processing.
Visions for a sustainable food system
One of the Pufendorf IAS Themes, this groups works to create a sustainable agriculture and food system that can feed and nourish a growing population while carefully managing the Earth’s resources.
Gut Microbiome Laboratory
The Gut Microbiome Laboratory at Livsmedelsteknik focuses on modulation of the gut microbiota using tailored food concepts to prevent metabolic and inflammatory conditions.