PAN SWEDEN, plant-based proteins for health and wellbeing
News
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PAN Sweden strengthens collaboration and future initiatives
On 10 November, PAN Sweden’s partners gathered in Stockholm for the autumn Steering Board meeting. During the day, results from the Centre’s work packages and ongoing activities were presented, with a focus on research, knowledge transfer, and...
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Why Taste Is Crucial for the Future of Food
For Åsa Öström, Professor of Culinary Arts and Meal Science at Örebro University and researcher within PAN Sweden, sensory research is key to understanding why people choose certain foods over others. The aim is to contribute to the development of...
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Could Swedish-grown faba beans become the tofu of the future?
Swedish-grown legumes have great potential to contribute to the sustainable food systems of the future. Within PAN Sweden, researchers are exploring how proteins from faba beans can be used to create plant-based foods with appealing texture and...
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PAN Sweden Convened Researchers, Practitioners and Stakeholders to Explore the Future of Public Meals
On 20 October, PAN Sweden hosted a mini-conference on the theme of Public Meals. The event brought together researchers, doctoral students and partners from academia, the public sector and industry to discuss opportunities and challenges related to...
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PAN Sweden joins DeLiS
How can research on plant-based proteins become new food products on the market? Through the DeLiS project, researchers receive support to transform research results into innovations and businesses. One of the first projects is based on research from PAN...
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Welcome Saga Lövblad
Saga Lövblad has recently joined PAN Sweden as a PhD student.
Calender PAN Sweden
No planned activities at the moment.
Watch, listen, learn
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Plant-based proteins – the key for a sustainable future?
On November 25, the Royal Swedish Academy of Sciences, together with PAN Sweden, hosted a symposium that brought together researchers from Sweden and across Europe to discuss one of the most pressing questions of our time: Are plant-based proteins the...
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How Pea Protein and Fiber Affect Your Health – Insights from Jakob Ytterberg’s Research
What really happens to the food we eat when it reaches the large intestine? Jakob Ytterberg, a PhD student at Chalmers and PAN Sweden, researches the interaction between protein and fiber and how it impacts our health. His work could provide new...
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How Our Food Choices Are Shaped – Insights from Ansung Kim’s Research
How are our eating habits influenced by taste and social factors? Ansung Kim, a PhD candidate in Culinary Arts and Meal Science at Örebro University and PAN Sweden, has explored how we can promote sustainable diets by understanding human behavior and...
