News - Food and health
Meal ecologist Erica is recycling in Tanzania
Erica Sandberg is studying to be a meal ecologist – and runs an environmental company, Duniani. She looks forward to helping her native Tanzania using her acquired knowledge from Örebro University.
Using AI to optimise taste and nutrition in plants
Basil is being grown in a robotic cultivation testbed at Örebro University. Each plant is monitored by sensing technology, providing researchers with valuable big data. Data that can be then used together with artificial intelligence to determine how to...
Dill grown in greenhouses with UV light better tasting
Örebro researchers added UV light in the greenhouse to impact the flavour in dill – and it paid off. To understand why the dill tastes better, researchers have examined what happens inside the dill. The next step is to grow dill that not only tastes...
SEK 48 million to study plant-based protein
A shift from animal to plan-based proteins is necessary if we are to meet the sustainability goals set out in Agenda 2030. There is, however, a knowledge gap to be bridged in terms of why people opt to change their diet – and how doing so affects their...
Food and health initiative funding from the Knowledge Foundation
Örebro University has received funding of SEK 5 million from the Knowledge Foundation for two associate senior lecturers. They will support the Food and health initiative. “They will join us in an exciting phase and will participate in developing both...
New international advisory board for Food and health initiative
Five experts from five countries with extensive experience of ensuring that research benefits society. That is Örebro University’s new international advisory board linked to the focus area Food and health.
120 million for a new centre for inflammation research
Inflammation contributes to many endemic diseases, such as cancer, diabetes and cardiovascular disease. Therefore, researchers at Örebro University are taking on inflammation with an entirely new approach. They have now received SEK 48 million in funding...
Improved flavour of herbs and vegetables grown in greenhouses with UV light
“Plants cannot choose to stay out of the sun or use sunscreen. Instead they produce substances that protect them from the sun’s UV light. These substances have an effect on flavour, colour and nutritional value,” says Örebro researcher Victor...
Improved taste and appetite with the help of bacteria
Our mouths are full of bacteria and Örebro researcher Alba Cuecas is studying how they affect our taste buds. The next step is to help people that have an impaired sense of taste and loss of appetite.
The freshest fish not the best tasting
Fish that has been stored for 72 hours taste better than fish stored for only 5 hours, as shown in a new study from Örebro University and the Swedish University of Agricultural Sciences. The study forms a part of a research project into sustainable fish...