Mehdi Abdollahi


Mehdi is a docent of Food Science with major interests in protein chemistry, functionality and product-forming capacity at both micro- and macro-level. His research focuses on technologies enabling sustainable utilization of underutilized resources such as seafood side streams, seaweed, legumes and cereals as alternative protein sources.

He is also trying to develop strategies for application of alternative proteins in analogues and hybrid food products for structure design using 3D Food Printing and Extrusion. Development of plant-based meat, seafood and dairy analogues is mainly in focus.

Another major research area includes food packaging which covers the development of bioplastics and active packaging material with food detoxification capability with the aid of nanotechnology.
Coordinator and Examiner
BBT050- Sustainable Food Production (7.5 HEC) 

KLI011- Food Chemistry 

Büsra Gültekin Subasi

Przemyslaw Pawel Strachowski


Helga Helga Guðný Elíasdóttir

Elahe Sharifi- Visiting

Master students
Tamar Manouel​​

Page manager Published: Sun 13 Nov 2022.