Andreas Håkansson

Andreas Håkansson

Senior lecturer, Excellent Teaching Practitioner, Docent

Personal profile


The objective of Andreas Håkansson’s research is to increase our fundamental understanding of food processing. This is achieved using mathematical modelling and experimental methods, mainly focusing on fluid dynamics. The general hypothesis is that we could design more efficient food processing equipment if we understood how they work in greater detail. At present he is heading a new project studying drop-breakup during turbulent emulsification.

Besides his technical projects, Andreas also has an interest for more consumer-oriented research-questions, in particular concerning the relationship between consumer critique and large scale food processing.


Andreas Håkansson is responsible for the department’s advances course in Food Engineering and a course in Unit Operations in the Biotech and Food Industry.


Andreas Håkansson writes and talks about the role of food processing in society and its historical background, for example in the form of popular science books, magazine articles and popular science presentations.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 2 - Zero Hunger
  • SDG 3 - Good Health and Well-being
  • SDG 7 - Affordable and Clean Energy

UKÄ subject classification

  • Food Engineering
  • Chemical Process Engineering

Free keywords

  • Emulsification
  • PIV
  • CFD
  • Turbulence
  • Mathematical models
  • Food engineering
  • Transport phenomena
  • Consumption
  • Hydrodynamics
  • Chemometrics


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Collaborations the last five years

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