My research focus is on lipids in biological matrixes, including characterization, investigation of structural and emulsifying properties, and minimizing lipid oxidation (i.e. rancidity). I am currently work package leader in WP4, ScanOats (https://scanoats.se/) where we investigate mild processing methods of oat to e.g. inactivate native lipases. The possibility of better utilization of the interesting polar lipids of oat is also explored. I have furthermore an interest in investigation of oxidation and enzymatic mechanisms of ingested foods during digestion, using simulated digestion systems.  

I wish to facilitate healthy and sustainable food intake through my research, using a cross-disciplinary approach, applying green biotechnological tools and smart processing strategies, in combination with sustainable raw material and underutilized side streams.

Areas of expertise include:

• Lipid oxidation
• Lipid chemistry
• Lipid characterization using chromatographic and mass spectrometry-based analysis tools
• Enzyme technology
• In vitro digestion models