News
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02 December 2024
New research makes the bread you love healthier without loss in quality
Adding wheat bran to bread makes it more nutritious but also makes bread dense and unappealing. New research from SLU is about to change that. By altering the fibre structure, the quality of bread with added wheat bran extracts can be improved. -
25 November 2024
Science and education unite: Researchers from Sweden and Ukraine drive sustainable progress
International Scientific Conference: "Education and Science in the Face of Challenges and Threats. The Contribution of Young Scientists to Sustainable Development" was organized as part of the LEARNSAVE project at SLU (supported by Svenska institutet, project number 01236/2023), focusing on sustainable education and resilience in Ukrainian universities during the ongoing war. -
06 November 2024
Fava bean in transformation - becoming the food of the future in SLU's lab
In a lab at SLU, faba beans from Skåne are crossed with Indonesian food. The aim is to create tasty, protein- and nutrient-rich food with a small carbon footprint. Swedish tempeh is already available for tasting. -
11 October 2024
Prize for doctoral thesis in chemistry
A former PhD student at the Department of Molecular Sciences, Yan Xue, has received the Adolf Gogoll Prize in NMR Spectroscopy for her PhD thesis with the title “Studies of Hyaluronan and Related Structures by NMR Spectroscopy”. -
07 October 2024
Department of Molecular Sciences hosts key meeting for Swedish-Ukrainian LEARNSAVE Project
The LEARNSAVE project (Learning under Attacks – Sustainable Education at Risk in Ukrainian Universities), hosted by SLU and funded by the Swedish Institute (project number 01236/2023), aims to connect students, professionals, and higher education institutions. The project promotes educational innovations and provides teaching materials designed for use in distance and online learning environments.