Andreas Håkansson

Andreas Håkansson

Senior Lecturer, Excellent Teaching Practitioner, Docent

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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.

UKÄ subject classification

  • Food Engineering
  • Chemical Process Engineering


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


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