Food Engineering

The populations of the Western world are consuming too much food, and often have unhealthy eating habits, which lead to diet-related diseases. At the same time, the food industry is working with very small margins, and is in great need of launching new products. Strong consumer demands have created pressure for changes in policy in the branch, and new demands are being made on more efficient, better product development. Changes in technology have led to demands for better education and higher levels of competence in research.

The engineering perspective on food research at LTH is unique nationally, and is highly regarded internationally. A systemized method of thinking has been adopted at LTH, where the whole chain, from raw material to final consumer product, has been integrated. LTH has researchers with unique competence for the design of food with specific physiological and sensorial characteristics. Processing methods are being developed so that beneficial bioactive components are retained, based on the molecular composition and structure of the material, while offering convenience. Predictive process development is based on theoretical models of mass and heat transfer in raw materials, where demands are placed on high quality and quality assurance.

LTH is the host for the Food Centre in Lund (LCL), and the interfaculty Functional Food Science Centre (FFSC).  Functional foods are foods to which value has been added in the form of documented health effects, and these have been recognised in several official reports, both national and international. VINNOVA’s VINNVÄXT programme, “Food Innovations at Interfaces” is of great relevance for LTH; the Skåne Food Academy has been awarded SEK 100 million over a period of 10 years to finance the broad development of the whole food production chain, in close collaboration with companies and other universities in the region. Research within The Centre for Amphiphilic Polymers (CAP) is finding increasing importance in food-related studies.

 

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