News: Livsvetenskaper och teknikhttp://www.chalmers.se/sv/nyheterNews related to Chalmers University of TechnologyThu, 06 Oct 2022 19:32:39 +0200http://www.chalmers.se/sv/nyheterhttps://www.chalmers.se/en/departments/tme/news/Pages/Better-care-through-understanding-of-new-concepts.aspxhttps://www.chalmers.se/en/departments/tme/news/Pages/Better-care-through-understanding-of-new-concepts.aspxBetter care through understanding of new concepts<p><b>​Fashionable ideas like 'Lean', 'Value-based healthcare' and 'Learning health systems' tend to succeed each other as contemporary ideas on how to improve healthcare. But how can healthcare managers handle these management innovations in a way that results not only in pretty words but in actual improvements? Christian Colldén is a physician and healthcare manager who in his doctoral thesis at Chalmers has studied how management innovations can be understood and translated into a local context to improve the quality and efficiency of care.</b></p><h3 class="chalmersElement-H3">​What challenges do you focus on in your research?</h3> <div>&quot;All those who have tried to improve healthcare systems have probably realised that it is a very challenging undertaking. Demands often come from many directions, strong professions with diverse opinions and views are to be brought on the same track, and processes are seldom straight and separate. Management innovations are often presented as comprehensive and consummate concepts, which will solve the problems of healthcare, but earlier research have shown that they often do not deliver the promised improvements. Healthcare professionals also often meet management innovations with skepsis. On the other hand, there are examples of management innovations being positively received and resulting in improved quality and efficiency. The challenge that I focus on is how managers can improve the complex healthcare systems that they act in, and how management innovations can become useful tools in that work.&quot;</div> <h3 class="chalmersElement-H3">How do you address the problem with your research?</h3> <div>&quot;I have been inspired by action research, which implies that I have tried to achieve improvements in my own context at the same time as I have collected data to analyse what me and my colleagues have done in practice. I have worked in psychiatry within the Sahlgrenska University Hospital and, hopefully, the projects have created better conditions for innovativeness quality improvements. At the general level I try to contribute to a better understanding of how to use management innovations so that they are positively received by different actors in healthcare and create improvements. That general knowledge can be used in education for managers and staff who support managers in development and improvement work.&quot;</div> <h3 class="chalmersElement-H3">What are the main findings?</h3> <div>&quot;Different actors in healthcare, like nurses, physicians, politicians, and care developers, have different views on what quality in care means, how care should be provided in a high-quality fashion, and how improvements can be achieved. Thus, they can be seen to rely on different logics. In the same way, different management innovations rely on one or several logics. By mapping underlying logics, healthcare managers can create an appreciation for the complex system and match concepts with the context.&quot;</div> <div> </div> <div>&quot;Next, managers should translate rather than implement management innovations, which implies that one should view them not as fixed concepts but as mouldable ideas. A concrete example is Value-based Healthcare, which can be seen as relying on both a logic of standardisation (of care processes for defined patient groups) and a logic of goal orientation (that if we measure outcomes and costs, the manager need not decide how the result is to be achieved). Based on the understanding of what is needed and/or will be best received in the specific organisation, different aspects of management innovations can be emphasized to make a positive impact and drive change. Management innovations in themselves seldom solve the problems but they can be used as strategic tools and sources of inspiration.&quot;</div> <h3 class="chalmersElement-H3">What do you hope your research will lead to? </h3> <div>&quot;Unfortunately, there are no shortcuts to improvements in healthcare, but research can provide some advise on how to take on the task. For example, appreciation of the surrounding system and its components – especially what drives the individuals that you want to involve in new ways of working. I hope that managers and others who drive development in healthcare can adopt that approach and that it is also highlighted in management training programmes, by internal support functions for care development, and by external consultants. If this view gains impact, I believe that frustration can be turned into constructiveness and real improvements.&quot;</div> <div> </div> <div><br /><br /></div> <div> </div> <div><em>Text compilation: Daniel Karlsson</em><br /></div> <div> </div> <div><br /></div> <div>Read the thesis <a href="https://research.chalmers.se/en/publication/?id=531610" target="_blank">&quot;Managing management innovations: Contextual complexity and the pursuit of improvements in healthcare&quot;</a></div> <div> </div> <div>The author will defend the thesis on 7 October 2022 at 13.15, see link on the <a href="https://research.chalmers.se/en/publication/?id=531610" target="_blank">thesis’ page</a><br /></div> <div> </div> <div><br /></div> <div> More about <a href="/en/Staff/Pages/christian-ohrn.aspx">Christian Colldén</a></div> <div> </div>Thu, 29 Sep 2022 09:00:00 +0200https://www.chalmers.se/en/news/Pages/Research-from-Chalmers-heading-for-Silicon-Valley---.aspxhttps://www.chalmers.se/en/news/Pages/Research-from-Chalmers-heading-for-Silicon-Valley---.aspxResearch from Chalmers heading for Silicon Valley<p><b>​Every year the Swedish innovation agency Vinnova selects research projects for the exclusive incubator program Reach with focus on technology relevant for the ecosystem in Silicon Valley and with the potential to be commercialised. This year, two of the ten selected projects are based on research at Chalmers.   </b></p>​<span style="background-color:initial">The research projects from Chalmers are both about innovations that can contribute in developing new medicines and vaccines. In order for the discoveries to be utilised and commercialised, they are further developed by the startup companies LanteRNA and Envue Technologies. The Swedish projects chosen for Reach are selected from the Royal Swedish Academy of Engineering Sciences &quot;IVA 100 list&quot; and have already been carefully reviewed.  </span><div><br /></div> <div>Below, the researchers comment on how being selected to Reach will affect their projects.   </div> <div><br /></div> <div><strong>Marcus Wilhelmsson</strong>, Professor at the Department of Chemistry and Chemical Engineering and <strong>Elin Esbjörner</strong>, Associate Professor at the Department of Biology and Biological Engineering, about the research project and startup LanteRNA:   </div> <div><br /></div> <div>&quot;We are excited that our academic research from which these ideas originate is now receiving an additional push forward and coaching to become an important tool for drug developers worldwide by shortening lead times for new RNA-based medicines. It shows how important it is for academic research to be ready for new societal challenges, such as a pandemic. The program will help us understand the demands today and in the future from stakeholders where our technologies can be used and thus lead to new academic research projects that can hopefully help solve the next issue in industry and society.&quot; </div> <div><br /></div> <div>Read more about the research: <span style="background-color:initial"><a href="/en/departments/chem/news/Pages/Breakthrough-fortracking-RNA-with-fluorescence-.aspx">Breakthrough for tracking RNA with fluorescence</a></span></div> <div> </div> <div><br /></div> <div><strong>Christoph Langhammer</strong>, Full Professor at the Department of Physics, about the research project and startup Envue Technologies: </div> <div><br /></div> <div>“First of all, this means that we’ve got a good receipt on the relevance of our research and its utilisation potential, which we are of course very happy about. Not the least since the results originate from a project that has had a rather large extent of focus on fundamental research. That tells us once again how import fundamental research is if you want to make new discoveries. Another aspect of what the utilisation in general and the Reach program in particular means for our research is that we can build networks of stakeholders for our technique beyond the purely academic world, which will lead me to new research ideas that I wouldn’t have thought of otherwise.” </div> <div><br /></div> <div><span style="background-color:initial">Read more about the research:​ </span><a href="/en/departments/physics/news/Pages/Nanochannels-light-the-way-towards-new-medicine.aspx">Nanochannels light the way towards new medicine</a></div> <div><br /></div> <div><a href="https://www.iva.se/publicerat/rekordmanga-forskningsprojekt-fran-ivas-100-lista-utvalda-till-silicon-valley/">Read the press release from the Royal Swedish Academy of Engineering Sciences (in Swedish</a>)  </div> <div> </div>Wed, 28 Sep 2022 15:00:00 +0200https://www.chalmers.se/en/areas-of-advance/materials/news/Pages/2022-tandem-seminar.aspxhttps://www.chalmers.se/en/areas-of-advance/materials/news/Pages/2022-tandem-seminar.aspx2022 year's Tandem Webinars<p><b>​Here you will find 2022 all Tandem Webinars. All the webinars can be watched afterwards via Chalmers Play. ​</b></p><div></div> <div><span style="background-color:initial"><b>Upcoming webinars:</b><div>5 October, <a href="/en/areas-of-advance/materials/Calendar/Pages/Tandem-Webinar-Metallic-nanoalloys-for-next-generation-optical-hydrogen-sensors.aspx">Metallic nanoalloys for next generation optical hydrogen sensors</a><br />November, TBA</div> <br /><b>Wat</b></span><span style="background-color:initial;font-weight:700">ch 2022 year´s seminars on Chalmers Play</span><span style="background-color:initial;font-weight:700">:</span></div> <div><span style="background-color:initial;font-weight:700"><br /></span></div> <div><span style="background-color:initial;font-weight:700">8 September: </span><span style="background-color:initial;font-weight:700">TANDEM SEMINAR</span><span style="background-color:initial"> </span><span style="background-color:initial;font-weight:700">– </span><span style="background-color:initial"><b>New Insulation Materials for High Voltage Power Cables<br /></b>In this webinar two hot topics are covered by Christian Müller, Professor at the Department of Chemistry and Chemical Engineering, Chalmers University of Technology, and Per-Ola Hagstrand,  Expert at Borealis Innovation Centre. Adjunct Professor at Applied Chemistry, Chalmers University of Technology.<br /><span></span><a href="https://play.chalmers.se/media/Tandem%20Webinar%20%20%E2%80%93%20%20New%20Insulation%20Materials%20for%20High%20Voltage%20Power%20Cables/0_qdinuvcl"><img class="ms-asset-icon ms-rtePosition-4" src="/_layouts/images/icgen.gif" alt="" />Watch the webinar on Chalmers Play​</a>​<br /><br /><br /></span><div><span style="background-color:initial;font-weight:700">11 April</span><span style="background-color:initial;font-weight:700">: </span><span style="background-color:initial;font-weight:700">TANDEM SEMINAR</span><span style="background-color:initial"> </span><span style="font-weight:700;background-color:initial">– </span><span style="background-color:initial"><b>Perspectives on cellulose nanocrystals<br /></b></span><span style="font-size:16px">In this tandem webinar</span><span style="font-size:16px;background-color:initial"> </span><span style="font-size:16px">we have two hot topics dedicated to Cellulose nanocrystals: Cellulose nanocrystals in simple and not so simple flows &amp; Using liquid crystal phase separation to fractionate cellulose nanocrystals.</span><br /></div> <div><a href="https://play.chalmers.se/media/Tandem%20Webinar%20%E2%80%93%20Perspectives%20on%20cellulose%20nanocrystals/0_lqpv4rvq" style="outline:0px"><img class="ms-asset-icon ms-rtePosition-4" src="/_layouts/images/icgen.gif" alt="" />Watch the webinar on Chalmers Play</a><div><br /></div> <div><div><span style="font-weight:700">Program:</span></div> <div><ul><li>Moderator: Leif Asp, Co-Director Chalmers Area of Advance Materials Science</li> <li>C<span style="background-color:initial">ellulose nanocrystals in simple and not so simple flows, <a href="/en/staff/Pages/roland-kadar.aspx">Roland Kádár</a>, Associate Professor, Chalmers University of Technology.</span></li> <li>U<span style="background-color:initial">sing liquid crystal phase separation to fractionate cellulose nanocrystals.<a href="https://wwwen.uni.lu/recherche/fstm/dphyms/people/jan_lagerwall"> Jan Lagerwall</a>, Professor at the Physics &amp; Materials Science Research Unit in the University of Luxembourg.</span> </li></ul></div></div></div> <div><br /></div> <div><span style="font-weight:700;background-color:initial">30 May: </span><span style="background-color:initial;font-weight:700">TANDEM SEMINAR</span><span style="background-color:initial"> </span><span style="background-color:initial;font-weight:700">– </span><b><span></span>Lipid nanoparticles for mRNA delivery</b><br /><span style="background-color:initial"><a href="https://play.chalmers.se/media/Watch%20the%20webinar%20%E2%80%93%20Lipid%20nanoparticles%20for%20mRNA%20delivery/0_4y0mw1ss"><img class="ms-asset-icon ms-rtePosition-4" src="/_layouts/images/icgen.gif" alt="" />Watch the webinar on Chalmers Play</a><br />Organizer: Chalmers Area of Advance Mater</span><span style="background-color:initial">ials Science.<br /></span>The role of supramolecular lipid self assembly and protein corona formation for functional mRNA delivery to cells. Two hot topics will be covered by Elin Esbjörner and Fredrik Höök​.<br /><div><br /></div> <div><ul><li>Moderator: Maria Abrahamsson, Director of Materials Science Area of Advance </li> <li><a href="/en/staff/Pages/Fredrik-Höök.aspx">Fredrik Höök</a>, <em>Professor, Nano and Biophysics, Department of Physics, Chalmers University of Technology</em>.</li> <li><span style="background-color:initial"><a href="/en/staff/Pages/Elin-Esbjörner-Winters.aspx">Elin Esbjörner</a>, </span><i>Associate Professor, Biology and Biological Engineering, Chemical Biology, Chalmers University of Technology.</i></li></ul></div></div> <div> <div><strong>Read more:</strong></div></div></div> <a href="/en/areas-of-advance/materials/news/Pages/2021-tandem-seminars.aspx"><img class="ms-asset-icon ms-rtePosition-4" src="/_layouts/images/ichtm.gif" alt="" />2021 year's Tandem Webinars</a>​.​Tue, 27 Sep 2022 00:00:00 +0200https://www.chalmers.se/en/departments/chem/news/Pages/Her-research-calms-elite-athlete’s-stomachs-.aspxhttps://www.chalmers.se/en/departments/chem/news/Pages/Her-research-calms-elite-athlete%E2%80%99s-stomachs-.aspxHer research calms elite athlete’s stomachs<p><b>​When professional athletes shall perform under high physical pressure, they need to consume a lot of sugar. That can lead to difficult problems with their stomachs and intestines. A sport beverage, based on research by Anna Ström at Chalmers University of Technology has been shown to be able to reduce the problems and help to increase the athlete's performance.</b></p>​<span style="background-color:initial">“We won” the phone was filled with enthusiasm when the entrepreneur Olof Sköld phoned the researcher Anna Ström to tell her that their joint work literally had contributed to cross a goal line in the sports world. It was of course a somewhat peaked description but the runner who had won the Marthon in question and had managed to do it very fast, had used the sports beverage that was based on their cooperation.</span><div><span style="background-color:initial"><br /></span></div> <div>The story behind that phone call starts in 2015. Together with the triathlete Mårten Fryknäs, Olof Sköld had identified that many athletes suffered from difficult digestion problems, because they have to consume large amounts of sugar to be able to perform on a high level. Olof Sköld had heard about Anna Ström´s expertise and contacted her. They started to discuss how this problem could be solved, based on Anna Ströms long research on polysaccharides. P<span style="background-color:initial">olysaccharides is different</span><span style="background-color:initial"> sorts of sugar that are stuck together. </span></div> <span></span><div><br /></div> <div>“Our discussions and the collaboration became very interesting. I contributed with knowledge and a realistic view on what we could do. Olof Sköld is a super-visionary person. He used his large network to reach out to athletes who could be intrested in trying our idea”, says Anna Ström, Professor at the Department for Chemistry and Chemical Engineering. </div> <div><h2 class="chalmersElement-H2" style="font-family:&quot;open sans&quot;, sans-serif">Users own experience and new research confirms the effect ​</h2></div> <div>After testing different configurations of the polysaccharides in her research, Anna Ström concluded that the polysaccharides should be formed as a hydrogel directly in the stomach. In that way the sugar was picked up by the body when it reached the intestinal which made it possible for the athletes to consume a lot of sugar in a short time, without feeling sick. In collaboration with her colleague Luca Marciani in the UK and thanks to a grant from Chalmers Innovation Office, Anna Ström could do a study to verify the research with humans. <a href="https://pubs.rsc.org/en/content/articlelanding/2019/fo/c9fo01617a" title="Link to the scientific article Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivo">The study was published in the scientific journal Food and Function</a>.</div> <div><br /></div> <div>“By using MRI (Magnetic resonance imaging), we could see that we got a gel in the stomach that was dissolved in the intestine. We also saw that the gel itself prevented the absorption of sugar, by measuring the participants the blood sugar. They were not professional athletes, but the study showed that the concept worked, explains Anna Ström <br /><span style="color:rgb(33, 33, 33);font-family:&quot;open sans&quot;, sans-serif;font-size:20px;background-color:initial">​</span></div> <div>They had a recipe for the beverage which made it possible to apply for a patent. Olof Sköld founded the company Maurten that owns the patent. After this stage Anna Ström has not been personally involved more in the beverage, but other researchers have done more studies which have provided various answers on the hydrogels effect. This hasn’t stopped the beverage from becoming popular in the sports world. <br /><br /></div> <div>“Many athletes have tried the beverage and continued to use it because they think it works. But now there is also a scientific article that more clearly confirms the hydrogels positive effects on the stomach problems and the performance.<a href="https://pubmed.ncbi.nlm.nih.gov/34334720/" title="Read the article Glucose and Fructose Hydrogel Enhances Running Performance, Exogenous Carbohydrate Oxidation, a"> The study was done by independent researchers in England, Australia and Scotland and was published in January this year</a>&quot;, says Anna Ström. </div> <h2 class="chalmersElement-H2">Price for impact in society puts the research in the spotlight </h2> <div>As researcher Anna Ström has chosen the approach &quot;act but not to be seen&quot;. She is more comfortable with that role, but she is confident that she would have got more attention if she had whished for it. When she now gets Chalmers Impact Award the withdrawn approach will be changed a bit. <br /><br /></div> <div>&quot;Of course, it is very nice and an honor to get this award. I share it with Olof Sköld and a lot of other people, but it feels good to be fronting our work in this context&quot;, says Anna Ström</div> <div><br /></div> <div>More information, contact </div> <div><a href="/en/Staff/Pages/anna-strom.aspx" title="Link to Anna Ström personal profile page ">Anna Ström</a>, Professor at the Department for Chemistry and Chemical Engineering</div> <div><br /></div> <div>​​​​Text: Jenny Holmstrand <br />Photo: Chalmers/Sara Salehi</div> ​​​Thu, 15 Sep 2022 11:00:00 +0200https://www.chalmers.se/en/departments/mc2/news/Pages/Combing-light-with-sharper-teeth.aspxhttps://www.chalmers.se/en/departments/mc2/news/Pages/Combing-light-with-sharper-teeth.aspxCombing light with sharper teeth<p><b>​Microcombs have widely differing application areas – they can help us discover planets outside our solar system as well as track diseases in our bodies. New research results at Chalmers University of Technology, Sweden, now give a deeper understanding of how the line width in the combs works, something that will, among other things, enable even more precise measurements in the future. And the discovery was made almost by coincidence.</b></p><div>​A ruler made of light. That is the simplified comparison that is commonly used to describe what a microcomb is. In short, the principle is based on a laser sending light that circulates inside a small cavity, a so-called microresonator. There, the light is divided into a variety of colours, or frequencies. The frequencies are precisely located, similar to the markings on a ruler.</div> <div> </div> <div><br /></div> <div> </div> <div> </div> <div> </div> <div>Today, virtually all optical measurements can be linked to light frequencies, and this gives the microcombs a plethora of different application areas – everything from calibrating instruments that measure signals at light-years distances, to identifying and keeping track of our health via the air that we exhale.</div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2">New insights on the frequency comb’s lines </h2> <div> </div> <div> &quot;Laser frequency combs have revolutionised research that relies on frequency metrology,&quot; says Victor Torres Company, professor at the Department of Microtechnology and Nanoscience, MC2, at Chalmers University of Technology.</div> <div> </div> <div><br /></div> <div> </div> <div> </div> <div> </div> <div>A key question when working with microcombs is how narrow the frequency comb lines are. The prevailing view until a few years ago was that the lines cannot be narrower than the input light from the laser. When researchers began to examine this more in depth, it was discovered that the lines located farther out from the laser are a little wider than the centrally located lines. Noise sources in the micro resonator were thought of as the reason for this.</div> <div> </div> <div> </div> <div> </div> <div><br /></div> <div> </div> <div> </div> <div> </div> <div>When Fuchuan Lei, researcher at MC2, tested these theories and ran the experiments with devices fabricated at the MC2 Nanofabrication Laboratory facilities, he discovered that some of the lines were in fact narrower than the light of the laser source itself. He traced all noise sources that can influence the linewidth or the purity of the lines, repeated the experiments and continued to receive the same result.</div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2">A new theory in place</h2> <div> </div> <div> &quot;We didn't understand why but based on these results we developed a theoretical model that explained what happened, did simulations, and confirmed via experiments that our model was correct”, says Victor Torres Company. “Earlier on it was not clear how the different noise mechanisms would affect the linewidth of the comb lines in the micro comb”.</div> <div> </div> <div><br /></div> <div> </div> <div> </div> <div> </div> <div>&quot;At first we thought something must be wrong, but once we had our theory in place everything was clear&quot;, says Fuchuan Lei.</div> <div> </div> <div> </div> <div> </div> <div><br /></div> <div> </div> <div> </div> <div> </div> <div>How narrow the markings are in a microcomb has great significance in how it can be used. A microcomb with narrowly placed markings allows for even more precise measurements, and that is why understanding why the lines are narrower is a key issue in the development of microcombs.  Victor Torres Company compares it to rulers made of different kinds of materials.</div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2">Possible to measure more precisely</h2> <div> </div> <div> “Imagine you would draw markers with some chalk versus if you would do it with a pencil. You can define a grid, you can define the spacing, but with a pencil you can measure more precisely because then you have your ruler with very well-defined marks”, he says.</div> <div> </div> <div><br /></div> <div> </div> <div> </div> <div> </div> <div>What was originally an interesting curiosity discovered by the researchers, came to reveal the physical mechanisms of what causes the lines in the microcomb to vary in linewidth.</div> <div> </div> <div> </div> <div> </div> <div><br /></div> <div> </div> <div> </div> <div> </div> <div>&quot;Thanks to our research and publication, those who work with the design of this type of devices will understand how the different noise sources affect the different parameters and the performance of the microcomb&quot;, says Victor Torres Company.</div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2">More about the scientific article and the research</h2> <div> </div> <div>The article <a href="https://doi.org/10.1038/s41467-022-30726-5" target="_blank">“Optical linewidth of soliton microcombs”</a> was published in Nature Communications and written by Fuchuan Lei, Zhichao Ye, Óskar B. Helgason, Attila Fülöp, Marcello Girardi and Victor Torres Company at the Department of Microtechnology and Nanoscience, Chalmers University of Technology, Sweden. </div> <div> </div> <div><br /> </div> <div> </div> <div>The devices demonstrated in this work were fabricated at Myfab Chalmers. The research has been funded by the European Research Council (ERC, CoG GA 771410), Knut Alice Wallenbergs Foundation (59201011), and the Swedish Research Council (2015-00535, 2016-06077, 2020-00453).</div> <div> </div> <div><br /></div> <div><a href="https://doi.org/10.1038/s41467-022-30726-5" target="_blank"><img class="ms-asset-icon ms-rtePosition-4" src="/_layouts/images/icgen.gif" alt="" />https://doi.org/10.1038/s41467-022-30726-5</a></div> <div> </div> <h2 class="chalmersElement-H2">For more information, please contact:</h2> <h2 class="chalmersElement-H2"> </h2> <div>Victor Torres Company</div> <div> </div> <div>Professor, Department of Microtechnology and Nanoscience, Chalmers University of Technology, Sweden</div> <div> </div> <div>+46317721904, <a href="mailto:torresv@chalmers.se">torresv@chalmers.se </a></div> <div> </div> <div> </div> <div> </div> <div>Fuchuan Lei</div> <div> </div> <div>Researcher, Department of Microtechnology and Nanoscience, Chalmers University of Technology, Sweden</div> <div> </div> <div><a href="mailto:fuchuan@chalmers.se">fuchuan@chalmers.se </a></div> <div> </div> <div> </div> <h2 class="chalmersElement-H2">More about: Frequency combs and microcombs</h2> <div> </div> <div>A frequency comb is a special laser where the emission frequencies are evenly spaced. It functions as a ruler made of light, where the markers set the frequency scale across a portion of the electromagnetic spectrum, from the ultraviolet to the mid infrared. The location of the markers can be linked to a known reference. This was achieved in the late 90s, and it signified a revolution in precision metrology – an achievement recognised by the Nobel Prize in Physics in 2005.</div> <div> </div> <div><br /></div> <div>A microcomb is a modern technology, alternative to mode-locked lasers, that can generate repetitive pulses of light at astonishing rates. They are generated by sending laser light to a tiny optical cavity called a microresonator. Thus, microcombs have two important attributes that make them extremely attractive for practical purposes: the frequency spacing between markers is very large (typically between 10 – 1,000 GHz), that is much higher than the spacing in mode-locked laser frequency combs, and they can be implemented with photonic integration technology. The compatibility with photonic integration brings benefits in terms of reduction of size, power consumption and the possibility to reach mass-market applications. The large spacing between teeth means that microcombs can be used for novel applications, such as light sources for fiber-optic communication systems or for the synthesis of pure microwave electromagnetic radiation.</div> <div><br /></div> <div>Text: Robert Karlsson and Mia Halleröd Palmgren</div> <div>Photo: Fuchuan Lei and Mia Halleröd Palmgren<br /></div> <div> </div> Mon, 05 Sep 2022 07:00:00 +0200https://www.chalmers.se/en/departments/bio/news/Pages/Strategic-research-new-focus-for-BIO-professor.aspxhttps://www.chalmers.se/en/departments/bio/news/Pages/Strategic-research-new-focus-for-BIO-professor.aspxStrategic research new focus for Bio-professor<p><b>​Pernilla Wittung Stafshede, Professor at the Division of Chemical Biology and leader of the initiative Genie at Chalmers, is elected new member of the Swedish Foundation for Strategic Research’s board of directors. </b></p><p class="chalmersElement-P">​<span>“It is an honour to be elected to this assignment. As a senior researcher I find it important, and truly my duty, to contribute with knowledge to a larger context than my own research projects,” says Pernilla Wittung Stafshede.</span></p> <h2 class="chalmersElement-H2"><span>Bridge between research and results utilised in society<br /></span></h2> <p class="chalmersElement-P">The Swedish Foundation for Strategic Research (SSF) creates bridges between basic research and so-called needs-motivated research with the aim to produce results useful to the society. They also encourage researchers’ mobility within academia, and between other important players in society, such as industry and healthcare. </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“My background is in basic research, and I hope to be able to contribute to the foundation's focus on technology, natural sciences and medicine,” says Pernilla Wittung Stafshede, whose research focuses on the role of metalloprotein mechanisms (e.g., in cancer) − and protein misfolding (e.g. in Parkinson's disease).</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">Pernilla Wittung Stafshede also brings experience from many assignments, e.g., the Nobel Committee for Chemistry and the leadership of Chalmers' gender equality initiative <a href="/en/about-chalmers/Chalmers-for-a-sustainable-future/initiatives-for-gender-equality/gender-initiative-for-excellence/Pages/default.aspx">Genie​</a>.</p> <p></p> <h2 class="chalmersElement-H2">&quot;I am looking forward to gain new insights&quot;​</h2> <p></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“SSF's board consists of people with different experiences, not just academics like myself, and I am really looking forward to gain new insights through them. I hope this will help develop my own thoughts on how to tackle the big, difficult challenges we face today.”</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">Pernilla Wittung Stafshede is very positive about the foundation's investments, for example the big investment “Research leaders of the future”. </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“Since these generous fellowships also include leadership trainin​g, the young researchers will become well prepared to be successful in the academic world. It also enables them to be ready to take on assignments outside of academia”</p> <p class="chalmersElement-P"><span style="font-weight:700">Text: </span>Susanne Nilsson Lindh<br /><span style="font-weight:700">Photo</span>: Oscar Mattsson​<br /></p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><strong style="background-color:initial">More about SSF</strong><br /></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"></p> <ul><li><a href="https://strategiska.se/en/">The Swedish Foundation for Strategic Research</a>, SSF, supports research in science, technology and medicine with several hundered million SEK a year.</li> <li>SSF is a free, independent player within the public research funding system.</li> <li>The foundation shall promote the development of strong research environments of the highest international class with significance for the development of Sweden's future competitiveness.</li></ul> <p></p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"> ​</p>Thu, 01 Sep 2022 02:00:00 +0200https://www.chalmers.se/en/departments/bio/news/Pages/New-algorithm-uncovers-the-secrets-of-cell-factories.aspxhttps://www.chalmers.se/en/departments/bio/news/Pages/New-algorithm-uncovers-the-secrets-of-cell-factories.aspxNew algorithm uncovers the secrets of cell factories<p><b>​Drug molecules and biofuels can be made to order by living cell factories, where biological enzymes do the job. Now researchers at Chalmers University of Technology have developed a computer model that can predict how fast enzymes work, making it possible to find the most efficient living factories, as well as to study complex diseases.​</b></p><p class="chalmersElement-P">​<img src="/SiteCollectionImages/Institutioner/Bio/SysBio/EduardKerkhoven350x305px.jpg" alt="Eduard Kekhoven" class="chalmersPosition-FloatRight" style="margin:5px;width:250px;height:218px" /><span>&quot;To study every natural enzyme with experiments in a laboratory would be impossible, they are simply too many. But with our algorithm, we can predict which enzymes are most promising just by looking at the sequence of amino acids they are made up of”, says <a href="/en/staff/Pages/Eduard-Kerkhoven.aspx">Eduard Kerkhoven​</a>, researcher in systems biology at Chalmers University of Technology and the study's lead author.</span></p> <h2 class="chalmersElement-H2">Only the most promising enzyme​s need to be tested</h2> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">The enzyme turnover number or kcat value, describes how fast and efficient an enzyme works and is essential for understanding a cell's metabolism. In the new study, Chalmers researchers have developed a computer model that can quickly calculate the kcat value. The only information needed is the order of the amino acids that build up the enzyme - something that is often widely available in open databases. After the model makes a first selection, only the most promising enzymes need to be tested in the lab.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">Given the number of naturally occurring enzymes, the researchers believe that the new calculation model may be of great importance.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“We see many possible biotechnological applications. As an example, biofuels can be produced when enzymes break down biomass in a sustainable manufacturing process. The algorithm can also be used to study diseases in the metabolism, where mutations can lead to defects in how enzymes in the human body work”, says Eduard Kerkhoven.</p> <p class="chalmersElement-P"> </p> <h2 class="chalmersElement-H2">More knowledge on enzyme ​production</h2> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">More possible applications are more efficient production of products made from natural organisms, as opposed to industrial processes. Penicillin extracted from a mould is one such example, as well as the cancer drug taxol from yew and the sweetener stevia. They are typically produced in low amounts by natural organisms.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“The development and manufacture of new natural products can be greatly helped by knowledge of which enzymes can be used”, says Eduard Kerkhoven.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">The calculation model can also point out the changes in kcat value that occur if enzymes mutate, and identify unwanted amino acids that can have a major impact on an enzyme's efficiency. The model can also predict whether the enzymes produce more than one &quot;product&quot;.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“We can reveal if the enzymes have any ‘moonlighting’ activities and produce metabolites that are not desirable. It is useful in industries where you often want to manufacture a single pure product.”</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">The researchers tested their model by using 3 million kcat values to simulate metabolism in more than 300 types of yeasts. They created computer models of how fast the yeasts could grow or produce certain products, like ethanol. When compared with measured, pre-existing knowledge, the researchers concluded that models with predicted kcat values could accurately simulate metabolism.</p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"><strong>More about the research: </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P">The study <a href="https://doi.org/10.1038/s41929-022-00798-z">Deep learning based kcat prediction enables improved enzyme constrained model reconstruction</a> has been published in Nature Catalysis. The authors are Feiran Li, Le Yuan, Hongzhong Lu, Gang Li, Yu Chen, Martin Engqvist, Eduard Kerkhoven and Jens Nielsen. The researchers are active at Chalmers University of Technology.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><strong>For more information, please Contact:</strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><a href="mailto:eduardk@chalmers.se">Eduard Kerkhoven,</a> docent, the Department of Biology and Biological Engineering, Chalmers University of Technology, +46 (0)72 831 7287, eduardk@chalmers.se</p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"><strong>Text: </strong>Karin Wik and Susanne Nilsson Lindh<br /><strong>Photo (portrait): </strong>Martina Butorac</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"> </p>Wed, 31 Aug 2022 08:00:00 +0200https://www.chalmers.se/en/departments/math/news/Pages/non-invasive-effective-liver-surgery-with-a-new-technique.aspxhttps://www.chalmers.se/en/departments/math/news/Pages/non-invasive-effective-liver-surgery-with-a-new-technique.aspxNon-invasive, effective liver surgery with a new technique<p><b>A brand new technique to improve and facilitate liver tumour surgery. This is the result of a collaboration between Chalmers researchers and surgeons at Sahlgrenska University Hosopital. Using augmented reality, surgeons are guided in real time during the operation.​</b></p>Operating on cancerous tumours of the liver is difficult for a number of reasons. The liver is an organ with many blood vessels, and liver tumours are usually embedded in the tissue. “The challenge is to locate the tumour and remove it with the right margins to save as much of the liver tissue as possible, which the patient needs to keep,” says Mårten Falkenberg, a surgeon at Sahlgrenska University Hospital, who helped develop the new technique. <h2 class="chalmersElement-H2"> Increased need for guidance</h2> <div>There are currently two established methods for liver surgery. One is open surgery, in which the abdominal cavity is opened so that the surgeon can look into the abdomen and feel the location of the tumour with their fingers to some extent. The other method is keyhole surgery. A camera is inserted through a hole in the abdominal wall, the surgeon’s instrument through another, and the surgeon works with the help of camera images on a screen. “We actually prefer keyhole surgery because it’s less invasive for the patient, but the ability to feel the tumour with your fingers disappears, which increases the need for guidance to show you where it is,” says Mårten Falkenberg. Navigating by camera images alone is difficult. The liver is a homogeneous organ. It simply looks almost the same from different angles. This is where the new technique comes in. A 3D scan of the liver is already standard before surgery. The idea was developed by researchers including Torbjörn Lundh and Klas Modin at the Department of Mathematical Sciences at Chalmers University of Technology and is based on enhancing the images that are taken. <img src="/SiteCollectionImages/Institutioner/MV/Nyheter/Navari/KModin-portr.gif" class="chalmersPosition-FloatRight" alt="" style="margin:5px;width:185px;height:185px" /><br /><br /></div> <div> “We use augmented reality, based on the pre-operative scan and newly developed algorithms, to produce an image of what the tumour looks like and where it is located. This image is superimposed on the camera image that the surgeons see during the operation, as a guide for how to cut to get the tumour out,” says Klas Modin.</div> <h2 class="chalmersElement-H2"> Making use of existing information</h2> <div> The particular feature of this technology is that it is based on existing information and technical equipment. Images based on the pre-operative scan are displayed in real time as a layer on top of the camera images during the operation. After having attended a liver operation at Sahlgrenska University Hospital, Klas Modin and Torbjörn Lundh applied this experience when they worked on their proposal. One thing that made a strong impression was that there is already a great deal of technical equipment in the operating theatre, and large amounts of information are constantly being shared. <img src="/SiteCollectionImages/Institutioner/MV/Nyheter/Navari/TLundh-portr.gif" class="chalmersPosition-FloatRight" alt="" style="margin:5px;width:185px;height:185px" /><br /><br /></div> <div> “Based on how operations are currently performed, with the aim of being minimally invasive, i.e. keyhole surgery, we want to contribute a solution that is also minimally invasive in terms of the surgeons’ working environment,” says Torbjörn Lundh. </div> <div><br /></div> <div><br /></div> <h3 class="chalmersElement-H3">More about the research</h3> <div>The research behind the method began in 2016. In 2021, the company <a href="https://www.chalmersventures.com/startups/navari/">Navari Surgical</a> was founded in collaboration with the business incubator Chalmers Ventures. The aim of the company is to further develop the technique and make it available on the market so that it can be used in healthcare. </div> <h3 class="chalmersElement-H3">For more information, contact:</h3> <div> <ul><li>Torbjörn Lundh, Professor, Department of Mathematical Sciences, Chalmers University of Technology<br /> +46 31 772 35 03, <a href="mailto:torbjorn.lundh@chalmers.se">torbjorn.lundh@chalmers.se</a></li> <li>Klas Modin, Associate Professor, Department of Mathematical Sciences, Chalmers University of Technology <br /> 031 772 35 30, <a href="mailto:klas.modin@chalmers.se">klas.modin@chalmers.se</a> </li></ul> </div> ​​​​​​​Wed, 24 Aug 2022 11:00:00 +0200https://www.chalmers.se/en/departments/bio/news/Pages/Food-researcher-receives-Young-Scientist-Award-.aspxhttps://www.chalmers.se/en/departments/bio/news/Pages/Food-researcher-receives-Young-Scientist-Award-.aspxFood researcher receives Young Scientist Award <p><b>​​Dr. Haizhou Wu, researcher at the Division of Food and Nutrition Science at Chalmers, receives the Young Scientist Award 2022 by The International Union of Food Science and Technology (IUFoST). The award is the preeminent acknowledgement of outstanding young food scientists from around the world.</b></p><p class="chalmersElement-P"><img src="/SiteCollectionImages/Institutioner/Bio/Food/HaizhouWu340x400px.jpg" alt="Haizhou Wu, food researcher at Chalmers" class="chalmersPosition-FloatRight" style="margin:5px 15px;width:350px;height:466px" /><span style="background-color:initial">”I was </span><span style="background-color:initial">surprised and excited when I received the email noticing that I would receive this award. It is fantastic that IUFoST helps the young and emerging scientists through awards like this. I really feel encouraged to co</span><span style="background-color:initial">ntinue to do my best as a scientist to advance as much as I can, both in applied and fundamental research in my field,” says </span><a href="/en/Staff/Pages/haizhou.aspx"><strong style="background-color:initial">Haizhou Wu</strong><span style="background-color:initial">.</span></a><span style="background-color:initial"> ​​​​</span><br /></p> <h2 class="chalmersElement-H2"><span>Improving utilisation of seafood​</span></h2> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">Haizhou Wu’s research primarily focuses on maintaining and improving the quality characteristics of muscle foods (fish, mammal, poultry) and utilisation of seafood side-streams to achieve more sustainable supply chains. His<span style="background-color:initial"> research at Chalmers is conducted together with Professor <a href="/en/staff/Pages/Ingrid-Undeland.aspx">Ingrid Undeland​</a>. Together they develop novel strategie</span><span style="background-color:initial">s for stabilization of seafood side-streams against lipid oxidation, specifically by removing and/or deactivating the hemoglobin in blood, or by adding smart antioxidant solutions. </span></p> <h2 class="chalmersElement-H2">&quot;We need to convert more of each landed fish into food&quot;<span><br /></span></h2> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">”The demand for fish is steadily increasing in response to dietary recommendations, population growth and increased consumption of protein sources with low environmental footprints. We therefore need to convert more of each landed fish into food, as today mostly only the fillet is used, i.e., 40-50 per cent of the weight,” says Haizhou Wu. </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">Through the ongoing EU project <a href="https://www.waseabi.eu/">Waseabi,​</a> as well as national projects, Haizhou Wu already collaborates closely with e.g., Sweden’s largest herring and sprat processor (Sweden Pelagic AB), and upscaling trials on site have provided highly promising results. </p> <h2 class="chalmersElement-H2">New technologies contribute to circular ecenomy</h2> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">In addition, Haizhou has made remarkable contributions in mapping the mechanisms of lipid oxidation in muscle food. The results are important in expanding the fundamental knowledge regarding interaction of heme proteins with phospholipids, free fatty acids, and phenolic antioxidants.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“The technologies we have developed aid food production from fish co-products that are currently lost from the food chain, thereby contributing to a circular economy and increased potential for industrial symbiosis,” says Haizhou Wu. </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">He will present his research to a global audience of World Food Congress delegates from across academia, industry and government at 21st IUFoST World Congress 2022 in Singapore.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <div><p class="chalmersElement-P"><strong>Text:</strong> Susanne Nilsson Lindh<br /><span style="background-color:initial"><strong>Photo: </strong>Mia Halleröd Palmgren</span></p></div> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><strong>Read more: </strong></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"></p> <ul><li><a href="/en/departments/bio/news/Pages/New-technology-turns-the-whole-fish-into-food.aspx">New technology turns the whole fish into food</a></li> <li><span style="background-color:initial"><a href="/en/departments/bio/news/Pages/Projects-on-sustainable-food-on-IVA’s-100-list.aspx">Projects on sustainable food on IVA’s 100 list</a></span></li> <li><a href="/en/departments/bio/news/Pages/Dipping-solution-turns-the-whole-fish-into-food.aspx">New dipping solution turns the whole fish into food</a></li></ul> <p></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><strong>About IUFoST </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"></p> <ul><li>A global scientific organization representing over 300,000 food scientists and technologists from more than 75 countries</li> <li>IUFoST is a full scientific member of ICSU (International Council for Science) and it represents food science and technology to international organizations such as WHO, FAO, UNDP and others. </li> <li>Organizes world food congresses to stimulate the ongoing exchange of knowledge in those scientific disciplines and technologies relating to the expansion, improvement, distribution and conservation of the world’s food supply.</li> <li>More information at <a href="https://iufost.org/">iufost.org </a></li></ul> <p></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"> </p>Wed, 24 Aug 2022 08:00:00 +0200https://www.chalmers.se/en/areas-of-advance/health/news/Pages/Microwave-research-is-taking-big-steps-forward.aspxhttps://www.chalmers.se/en/areas-of-advance/health/news/Pages/Microwave-research-is-taking-big-steps-forward.aspx​Microwave research is taking big steps forward with CE marking and new grants<p><b>​The region's world-leading medical technology research, which includes microwave technology and AI, and which is led by Chalmers together with Sahlgrenska University Hospital (SU) and Sahlgrenska Academy (SA), is now taking big steps forward.</b></p><div><span style="background-color:initial">In part, the research groups involved have recently received three more grants totaling SEK 15 million, but the big news is that the solution for stroke detection, the so-called The MD100 Strokefinder, which is owned by the Gothenburg company Medfield Diagnostics AB, received the long-awaited CE marking at the end of June. The MD100 Strokefinder thus becomes the first market-approved and procurable product resulting from this regionally important research and which is based on strong local cooperation between experts in healthcare, academia and industry.</span><br /></div> <div><br /></div> <div>The grants of SEK 15 million received consist of funds from two VR applications and a grant from the Swedish Armed Forces.</div> <div><br /></div> <div><img src="/SiteCollectionImages/Areas%20of%20Advance/Health/Udda%20format/Hana-och-Andreas.jpg" class="chalmersPosition-FloatLeft" alt="" style="margin:5px" />Andreas Fhager, research leader and department head for medical technology at the Department of Electrical Engineering at Chalmers, is very satisfied.</div> <div><br /></div> <div>&quot;It is truly amazing and an extremely significant milestone that we now have a first product on the market, while other branches of our research receive more funding so that we can develop and apply the techniques in new clinical areas. What we will now concentrate on in terms of research is hyperthermic treatment of cancer, trauma detection in the head, abdomen and chest, as well as detection of breast cancer and intramuscular bleeding. The successes we have now are the fruit of the close and exceptionally good cooperation we have built up with SU and SA over the past decade,&quot; says Andreas, who was also awarded the Henry Wallman prize in 2021 for his efforts.</div> <div><br /></div> <div>As a key person in our new SahlBEC Lab, Andreas sees great value in continuing the close collaboration with both SU and SA and how the lab will facilitate the joint work to research more products based on the needs and requirements specifications of care and which can increase patient benefit and efficiency in healthcare.<br /><br /><strong>Read more</strong><br /><br /></div> <div><div><a href="https://www.medfielddiagnostics.com/medfield-diagnostics-ab-publ-has-received-the-ce-certificate-for-md100-strokefinder-swe/">CE certificate for MD100 Strokefinder</a></div> <div><br /></div> <div><a href="https://www.medtechwest.se/featured/fhager-wins-innovation-prize/">Henry Wallman's prize 2021 to Andreas Fhager</a></div> <div><br /></div> <div><strong>Text: </strong><a href="https://www.medtechwest.se/">MedTech West</a></div> <div><br /></div> <div><em>Caption: Hana Dobsicek Trefna, Associate Professor in the Biomedical Electromagnetics research group, and Andreas Fhager, Associate Professor, research leader and head of department for medical technology, both at the Department of Electrical Engineering at Chalmers.</em></div></div> <div> </div> <div><br /></div>Tue, 16 Aug 2022 12:00:00 +0200https://www.chalmers.se/en/departments/m2/news/Pages/Autonomous-drone-system-could-save-lives-at-sea.aspxhttps://www.chalmers.se/en/departments/m2/news/Pages/Autonomous-drone-system-could-save-lives-at-sea.aspxAutonomous drone system could save lives at sea<p><b>​In recent years, thousands of refugees and migrants have fled across the seas as a result of humanitarian crises around the world. A team from Chalmers University of Technology, Sweden, is now developing a fully autonomous drone system that can increase the efficiency and speed of response in rescue operations at sea.</b></p>​<span style="background-color:initial">In the context of refugee crises and migratory flows, the sea has been a recurrent and risky route. Travelling on fragile or overloaded vessels has led to people losing their lives at sea. In the project <em>‘Quadcopter, fixed-wing and marine drones for search and rescue</em>’, a team at Chalmers is developing a new kind of fully automated system for search and rescue operations. The system relies on water and air-based drones working together, using a communication system to independently search an area, alert authorities to people in distress and provide basic assistance before crewed rescue vehicles have arrived.</span><h2 class="chalmersElement-H2">Drone systems working together have the potential to save more lives</h2> <div>The drone system consists of three components working together: a marine catamaran drone called Seacat, which serves as a base for the other drones, a fleet of winged aerial drones that monitor the surrounding area, and a quadcopter that can approach people in distress and deliver items such as supplies, healthcare aids or flotation devices. The quadcopter – a drone that has four engines and therefore the ability to hover – can carry loads weighing up to about two kilograms.</div> <div><img src="/SiteCollectionImages/Institutioner/M2/Nyheter/sjösättning%20drönare%20300x350.jpg" class="chalmersPosition-FloatRight" alt="" style="margin:5px 15px" /><br /></div> <div><strong>&quot;The project is based on the simple principle</strong> that different drones have different advantages, and by allowing several different types of autonomous drones to work together, search efficiency and rescue response speed can be significantly improved, with the potential to save more lives,&quot; says <strong>Xin Zhao</strong>, post-doc in the Fluid Mechanics Division at Chalmers.</div> <div><br /></div> <div><strong>Tomas Grönstedt,</strong> Professor in the Fluid Dynamics Division, says:</div> <div><br /></div> <div>&quot;In addition, the system could – in principle – be linked to any public service or to volunteers who could provide some form of assistance.&quot;</div> <h2 class="chalmersElement-H2">Automatic battery charging and launching the next stage</h2> <div>The marine drone,<strong> Seacat</strong>, provides an internet uplink as well as a local communication link that is used to coordinate the flying drones. It also includes a launch pad for the fixed-wing drones. All airborne drones are equipped with cameras and a positioning system. All drones can move fully autonomously – the marine drone follows a predefined route with a closed loop. Fixed-wing drones are automatically assigned to search areas according to an intelligent algorithm that makes best use of the number of drones available. When a fixed-wing drone detects objects in the water, the quadcopter is sent to the scene to take pictures. The photographs can then be sent to a rescue centre on land via the marine drone. The rescue centre, for its part, can send out the quadcopter with supplies. When one of the winged drones runs out of battery, it is taken out of service and lands in the water near the Seacat drone, where it can be picked up and recharged automatically, and then sent out again.</div> <div><br /></div> <div><strong>‘&quot;So far, we have succeeded in carrying</strong> out a quadcopter landing on Seacat, and the winged drones have been built and are in the process of being assessed,&quot; says <strong>Ola Benderius</strong>, Associate Professor in the Vehicle Engineering and Autonomous Systems Division, who has also led the project.</div> <div><br /></div> <div>‘&quot;As part of a continuation of the project, we will put the system together and test it in its entirety out at sea.&quot;</div> <h3 class="chalmersElement-H3">More about the project</h3> <div>The drone system has been developed in collaboration between the Vehicle Mechanics and Autonomous Systems Division and the Fluid Dynamics Division of the Department of Mechanics and Maritime Sciences.</div> <div><br /></div> <div>The marine drone and the winged drones are designed from scratch, built and tested at Chalmers.</div> <div><br /></div> <div>The team includes Tomas Grönstedt, Xin Zhao, Isak Jonsson and Carlos Xisto from the Fluid Dynamics Division, Ola Benderius from the Vehicle Mechanics and Autonomous Systems Division of the Department of Mechanics and Maritime Sciences, Leif Eriksson from the Earth Sciences and Remote Sensing Division of the Department of Space, Earth and Environment and Christian Berger from the Software Engineering Division of the Department of Computer Science and Engineering.</div> <div><br /></div> <div>The project is being run within Chalmers’ research infrastructure Revere, with funding from the Transport Area of Advance. The project will come to an end in September 2022.</div> <div><br /></div> <div><strong>For more information, please contact</strong></div> <div><span style="background-color:initial">​Ola </span><span style="background-color:initial">Be</span><span style="background-color:initial">nderius</span><span style="background-color:initial">, Associate Professor, Department of Mechanics and Maritime Sciences,</span><br /></div> <span style="background-color:initial">+46 (0)31 772 20 86, ola.benderius@chalmers.se</span>Mon, 01 Aug 2022 00:00:00 +0200https://www.chalmers.se/en/departments/bio/news/Pages/New-technology-turns-the-whole-fish-into-food.aspxhttps://www.chalmers.se/en/departments/bio/news/Pages/New-technology-turns-the-whole-fish-into-food.aspxNew technology turns the whole fish into food<p><b>​In the meat industry, it’s common practice to turn the whole animal into food products. In the fish industry, over half of the weight of the fish ends up as side-streams which never reach our plates. This takes a toll on the environment and is out of step with Swedish food and fisheries strategies. Now, food researchers at Chalmers are introducing a new sorting technology that means we get five good cuts from fish and not just the fillet. A herring processing plant on Sweden’s west coast is already implementing the new method. ​</b></p><p class="chalmersElement-P">​<span>When the fillet itself is removed from a fish, valuable side-streams remain, which can be turned into products such as nuggets, mince, protein isolates or omega-3-rich oils. Despite such great potential, these products leave the food chain to become animal feed or, worst case, get discarded. To exploit valuable nutrients and switch to more sustainable procedures, the way we process fish needs to change. </span></p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2">All cuts are treated with care</h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">&quot;With our new sorting method, the whole fish is treated with the same care as the fillet. The focus is on preserving quality throughout the entire value chain. Instead of putting the various side-streams into a single bin to become by-products, they are handled separately, just like in the meat industry,&quot; says research leader Ingrid Undeland, Professor of Food Science at the Department of Biology and Biological Engineering at Chalmers. </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">The research was conducted as part of an international project called Waseabi. The Chalmers researchers recently published their results in the scientific journal, Food Chemistry.  </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">&quot;Our study shows that this type of sorting technology is important, particularly as it means we can avoid highly perishable side-stream cuts being mixed in with the more stable cuts. This new method brings fresh opportunities to produce high-quality food,” says Chalmers researcher Haizhou Wu, first author of the scientific article.  </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2">“The interest is there”</h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"> </h2> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">The new sorting method for separating the five different cuts is being introduced at one of the partner companies in the research project. Fish processing company, Sweden Pelagic in Ellös on the island of Orust is already using parts of the method in its production and has had good results. </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">&quot;The sorting technology gives us many more opportunities to develop healthy, new and tasty foods and to expand our product range. This year, we estimate we’ll produce around 200-300 tonnes of mince from one of the new cuts and we aim to increase that figure year on year. The interest is there, in the food industry and public meal production segments like school catering,&quot; says Martin Kuhlin, CEO of Sweden Pelagic. </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"><span style="font-weight:700">Text:</span> Laila Dam (Waseabi) and Mia Halleröd Palmgren (Chalmers)​<br /><br /></p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"><img src="/SiteCollectionImages/Institutioner/Bio/Food/IngridUndeland_HaizhouWu_MartinKuhlin.jpg" alt="" style="margin:5px" /><br /><span style="background-color:initial">I</span><span style="background-color:initial">ngrid Undeland, Haizhou Wu and Martin Kuhlin. ​<br /></span><em style="background-color:initial">Photo: </em><span style="background-color:initial"><i>Anna-Lena Lundqvist, </i></span><span style="background-color:initial"><i>Mia Halleröd Palmgren​ and Karin Kuhlin. </i></span></p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3">About the study and opportunities for the fish industry: </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"> </h3> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"></p> <div> </div> <ul><li>Read the scientific article <a href="https://doi.org/10.1016/j.foodchem.2021.131523">Lipid oxidation in sorted herring (<em>Clupea harengus</em>) filleting co-products from two seasons and its relationship to composition</a> in the journal, Food Chemistry.  The article was written by Haizhou Wu, Bita Forghani, Mehdi Abdollahi and Ingrid Undeland at the Department of Biology and Biological Engineering at Chalmers. </li> <li>The new sorting technology means that fillet, backbones, tailfin, head, belly flap and viscera can all be separated. The backbone and head are most muscle-rich and thus well suited to becoming fish mince or protein ingredients. As the belly flap and intestines are rich in marine Omega-3, they can be used for oil production. The tail fin has a lot of skin, bones and connective tissue and is therefore well suited to such things as producing marine collagen, a much sought-after ingredient on the market right now. In addition to food, marine collagen is also used in cosmetics and ‘nutraceuticals’, with documented good effects on the health of our joints and skin.</li> <li><span style="background-color:initial">The EU’s fish processing industry is significant and generates an annual turnover of nearly €28 billion whilst employing over 122,000 people. However, the industry faces several challenges. For instance, an estimated 1.5 million tons of seafood side-streams are produced in Europe, based on a production of 5.1 million tons of fish caught. In Sweden, it has been estimated that 30,000-60,000 tons of seafood side-streams are generated yearly; some 35-70 times more than the Swedish cod catch. This means that the current utilisation of aquatic biomass for food is far too low. When producing fillets, up to 70 per cent of the aquatic resources end up as side-streams, which are either used for low-value products such as animal feed or discarded, which takes a toll on the environment and sometimes also the companies involved.</span></li></ul> ​<br /> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3">For more information, please contact:</h3> <div> </div> <p class="chalmersElement-P"><strong>I</strong><span><strong>ngrid Undeland</strong>, Professor of Food Science, Department of Biology and Biological Engineering, Chalmers University of Technology, +46 73 708 08 64, <a href="mailto:undeland@chalmers.se">undeland@chalmers.se</a></span></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> 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class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong> </strong></p> <strong> </strong><p class="chalmersElement-P"><strong>Martin Kuhlin</strong>, CEO of Sweden Pelagic, +46 70 966 65 68, <a href="mailto:martin.kuhlin@swedenpelagic.se">martin.kuhlin@swedenpelagic.se</a></p> <p class="chalmersElement-P"><br /></p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <h3 class="chalmersElement-H3"><span>More about the </span><a href="https://www.waseabi.eu/"><span>EU’s </span><span>Waseabi </span><span>project </span></a></h3> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"></p> <ul><li>Waseabi is a four-year, interdisciplinary project aimed at making better use of side-stream products in the seafood industry by stabilising them and developing new methods of producing food. The project comprises thirteen partners from five European countries. Alongside Chalmers, two companies from Sweden are participating; Sweden Pelagic and Alfa Laval. International partners are the Technical University of Denmark (DTU), Food &amp; Bio Cluster, Denmark, AZTI, EIT Food, Royal Greenland, Pescados Marcelino, Jeka Fish, Barna, Nutrition Sciences and Ghent University.</li> <li>The project is funded by the Bio Based Industries Joint Undertaking (JU) of the European Union's Horizon 2020 research and innovation programme, under grant agreement no. 837726. JU is supported by the Horizon 2020 research and innovation programme and the Bio Based Industries Consortium.</li> <li>Read about a previous research advance from the project: <a href="/en/departments/bio/news/Pages/Dipping-solution-turns-the-whole-fish-into-food.aspx">New dipping solution turns the whole fish into valuable food</a></li></ul> <p></p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p>Tue, 28 Jun 2022 08:00:00 +0200https://www.chalmers.se/en/departments/bio/news/Pages/Professor-of-systems-biology-new-honorary-doctor.aspxhttps://www.chalmers.se/en/departments/bio/news/Pages/Professor-of-systems-biology-new-honorary-doctor.aspxProfessor of Systems Biology new honorary doctor<p><b>​Jens Nielsen, Professor of Systems Biology at Chalmers University of Technology, has been awarded an honorary doctorate by Sahlgrenska Academy, University of Gothenburgh.</b></p><p class="chalmersElement-P">​<span>Jens Nielsen is a pioneer and world leading researcher in systems biology and is one of the world’s <a href="/en/departments/bio/news/Pages/Chalmers-Professor-on-Highly-Cited-Researchers-List.aspx">most cited scientists</a> in this field of research. </span></p> <p class="chalmersElement-P">”I am very honoured to be appointed honorary doctor. I have over the last ten years worked closely with more than ten different medical doctors at Sahlgrenska Academy where we have contributed with our systems biology models to get new insight into metabolic diseases such as cancer, obesity, diabetes and more recently Alzheimer”, says Jens Nielsen. </p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">He says that the close collaboration with Professor Fredrik Bäckhed on the gut microbiota in partcular has been very successful.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">”Besides being an excellent research collaboration it has also resulted in establishment of the spin-out company Metabogen AB.”</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">Professor Agneta Holmäng, Dean of Sahlgrenska Academy, comments on the appointment in a <a href="https://www.gu.se/en/news/sahlgrenska-academy-awards-honorary-doctorates-to-jens-nielsen-and-michael-treschow">press release</a>:</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“We're immensely proud and pleased to be able, by awarding these honorary doctorates, to strengthen our ties with two highly distinguished people* who are important to Sahlgrenska Academy. Each of our new honorary doctors has a strong commitment to issues relating to life sciences, and helped to strengthen this area in our region. ... <span style="background-color:initial">At an early stage Jens Nielsen was involved to a high degree in boosting the interaction between our faculty and Chalmers University of Technology&quot;</span><span style="background-color:initial">​</span></p> <p class="chalmersElement-P"><em style="background-color:initial">*The prominent businessman Michael Treschow is also appointed honorary doctor at Sahlgrenska Academy </em><br /></p> <p class="chalmersElement-P"><em> </em></p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><strong>Read more about Jens Nielsen’s research: </strong></p> <p class="chalmersElement-P"></p> <ul><li><span><a href="/en/departments/bio/research/systems-biology/nielsen-lab/Pages/default.aspx">Nielsen Lab</a></span></li> <li><a href="/en/departments/bio/news/Pages/Designing-healthy-diets-–-with-computer-analysis.aspx">Designing healthy diets − with computer analysis</a></li> <li><a href="/en/departments/bio/news/Pages/The-next-generation-of-human-metabolic-modelling.aspx">The next generation of human metabolic modelling​</a></li></ul> <p></p>Mon, 27 Jun 2022 02:00:00 +0200https://www.chalmers.se/en/departments/bio/news/Pages/Cut-and-stretch-assay-reveals-resistance-genes.aspxhttps://www.chalmers.se/en/departments/bio/news/Pages/Cut-and-stretch-assay-reveals-resistance-genes.aspxCut and stretch assay reveals resistance genes<p><b>​Which antimicrobial resistance genes are present in bacteria, for example in a hospital ward? For laboratories with limited financial resources characterizing bacterial DNA is difficult, as this often requires expensive equipment. Researchers at Chalmers have now developed a method that can detect specific bacterial genes that encode resistance using standard microscopes, which are already used to diagnose tuberculosis in low-income countries.​</b></p><p class="chalmersElement-P">​<span>Antimicrobial resistance is one of the major health threats globally, as common infections no longer respond to antibiotics. This may result in severe illness and death, for example in neonatal sepsis, i.e., severe bacterial blood infections in new-born children.</span></p> <p class="chalmersElement-P"><span style="background-color:initial">The genes conferring resistanc</span><span style="background-color:initial">e to bacteria, for example by breaking down antibiotics, are often found on plasmids, the circular DNA molecules that do not belong to the chromosomal bacterial DNA. Plasmids can transfer between bacterial strains and species and can thus spread rapidly in a bacterial population.</span></p> <h2 class="chalmersElement-H2"><span>Microscope already present in many labs​</span></h2> <p class="chalmersElement-P"><span style="background-color:initial">“Effective and simple methods are needed to characterise bacterial plasmids and detect resistance genes when an infection spreads in hospitals. This is a problem for laboratories with limited resources as existing methods require expensive equipment,” says<a href="/sv/institutioner/bio/forskning/kemisk-biologi/Westerlund-lab/Sidor/default.aspx"> Fredrik Westerlund</a>, Professor of Chemical Biology at Chalmers.</span></p> <p class="chalmersElement-P"><span>Thanks to a tuberculosis diagnosis program, many laboratories in low- and middle-income countries are already in possession of standard fluorescence microscopes. This was the starting point for Fredrik Westerlund’s research group. They based their newly developed method on these microscopes, which are present in the hospital laboratory of their collaboration partners in Dar es Salam, Tanzania.  </span></p> <h2 class="chalmersElement-H2">Linear DNA molecule can be detected</h2> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">To find specific genes, the researchers use the so-called gene scissors, CRISPR-Cas9, which can recognize and cut DNA strands at any predetermined sequence, so unique that specific genes can be found.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“If a resistance gene is present on the plasmid, it will be cut by Cas9. The DNA is then stretched on a glass slide and imaged with fluorescence microscopy, and the linear molecule can be detected. The images for analysis, can be acquired by a regular smartphone, which you can easily attach to the microscope eyepiece,” says <a href="/en/Staff/Pages/goyal.aspx">Gaurav Goyal​</a>, a postdoc in the research group.</p> <h2 class="chalmersElement-H2">&quot;Any microbiological lab can perform this plasmid analysis&quot;​<br /></h2> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">Gaurav Goyal explains that the method is currently intended for epidemiological studies − to characterize bacterial plasmids and to understand the spread of antibiotic resistance. It might for example be relevant to examine how many new-borns in a hospital ward that carry bacteria with resistance genes. In the long run, it could also be used for diagnosis.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P">“We started to develop the method for laboratories with limited resources, but any microbiological lab can perform this plasmid analysis − and get relevant results. In addition to finding resistance genes on plasmids, the method can also be used to determine the size and the number of the plasmids in a sample. Our method is simple and faster than other methods, which can be useful in modern microbiology labs in high-income countries too,” says Fredrik Westerlund.</p> <p class="chalmersElement-P"> </p> <p class="chalmersElement-P"><strong>Read the study:</strong><a href="https://doi.org/10.1038/s41598-022-13315-w"> A simple cut and stretch assay to detect antimicrobial resistance genes on bacterial plasmids by single-molecule fluorescence microscopy</a> </p> <p class="chalmersElement-P"><br /></p> <p class="chalmersElement-P"><strong>Text: </strong>Susanne Nilsson Lindh<br /><strong>Illustration:</strong> Pixabay</p> <p class="chalmersElement-P"> ​</p>Mon, 20 Jun 2022 09:00:00 +0200https://www.chalmers.se/en/departments/bio/news/Pages/Health-benefits-from-Mediterranean-diet-with-low-GI-.aspxhttps://www.chalmers.se/en/departments/bio/news/Pages/Health-benefits-from-Mediterranean-diet-with-low-GI-.aspxHealth benefits from Mediterranean diet with low GI <p><b>The prevalence of type 2 diabetes is increasing globally, and the disease is strongly connected to an increased risk of developing cardiovascular disease. A recent study by food and nutrition researchers at Chalmers University of Technology, among others, shows that consuming a Mediterranean diet with a low glycemic index (GI) could lead to health benefits that can help prevent type 2 diabetes.</b></p><p class="chalmersElement-P">​<img src="/SiteCollectionImages/Institutioner/Bio/Food/Therese_Hjorth_portrait_350x305px.jpg" alt="Therese HJort" class="chalmersPosition-FloatRight" style="margin:5px;width:250px;height:218px" /><span>In the current <a href="https://doi.org/10.3390/nu14030706">study</a>, which is a collaboration between Purdue University, Federico II University, and Chalmers, the researchers investigated how meal-related insulin sensitivity, so-called postprandial glycemia, was affected by a diet with high and low glycemic index, GI.</span></p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">“Lowering glucose levels after a meal may be a strategy to reduce the prevalence of type 2 diabetes, as a meal-related glucose increase probably contributes to the development of the disease,” says <strong>Thérése Hjorth</strong>, doctoral student in food and nutrition science at Chalmers, and one of the researchers behind the study.</p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">Previous research has shown that the GI of carbohydrate rich foods plays a major role in postprandial blood glucose levels and that diabetics manage their glucose control by choosing foods with low GI. But there has been no consensus on how GI affects non-diabetic persons, especially in the context of a healthy eating pattern (HEP).</p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">“There is research showing that consuming Mediterranean (MED) HEP may reduce the risk of developing type 2 diabetes, but no studies have previously evaluated the effect of foods with low versus high GI in connection with a MED-HEP diet,” says Thérése Hjorth.</p> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2"><span>Low GI may be important in the </span>Mediterranean diet’s health benefits<span style="font-family:inherit;background-color:initial">​</span></h2> <h2 class="chalmersElement-H2"> </h2> <h2 class="chalmersElement-H2"> </h2> <h2 class="chalmersElement-H2"> </h2> <h2 class="chalmersElement-H2"> </h2> <h2 class="chalmersElement-H2"> </h2> <h2 class="chalmersElement-H2"> </h2> <h2 class="chalmersElement-H2"> </h2> <p class="chalmersElement-P">In the study 160 participants at risk of developing type 2 diabetes completed a 12-week dietary intervention assessing the effect of MED-HEP with a low versus high GI. Participants consumed half of their daily carbohydrates as low GI foods such as pasta, brown rice, flat bread or high GI foods such as jasmine rice, potato, mashed potatoes, couscous along with fruits, vegetables and other carbohydrate rich foods that all consumed.</p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">“As we assumed, glucose levels were lower after the meals with a low GI diet, compared to the high GI diet − and the difference between the groups increased with time during the study. However, the difference between the groups was mostly due to the high GI participants increasing their blood glucose after a meal, while the participants that ate a low GI showed the same level as the baseline. This indicates that glucose levels are increasing after eating foods with a high GI for 12 weeks,” says Thérése Hjorth.</p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">The researchers say that the study shows that GI affects glucose levels in the blood among non-diabetic persons despite eating a healthy Mediterranean diet. That is: a healthy diet (MED-HEP) does not compensate for a high GI diet, and one should therefore think about the carbohydrate quality of the food and choose foods with a low GI.</p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">“As foods with low GI like pasta are part of a traditional Mediterranean diet, our results suggest that the low GI may be an important component in the Mediterranean diet’s health benefits.”</p> <div> </div> <div> </div> <div> </div> <h2 class="chalmersElement-H2">Results can be useful when looking for biomarkers</h2> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">The Chalmers researchers say the results can be very useful when looking for specific biomarkers for consumption of foods with high versus low GI.</p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P">“Such biomarkers could be used in epidemiological studies to improve our understanding of the role of GI diets in health and disease. We will also use the extensive data collected to better understand the role of diet, gut microbiota and plasma metabolites in explaining inter-personal differences in glucose response to diet.” says Thérése Hjorth.</p> <p class="chalmersElement-P"><span style="font-weight:700">Text: </span>Susanne Nilsson Lindh<br /><span style="font-weight:700;background-color:initial">Photo: </span><span style="background-color:initial">Pixa</span><span style="background-color:initial">bay</span><span style="background-color:initial"></span><br /></p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"><br /></p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"><strong>Read the study:</strong> <a href="https://doi.org/10.3390/nu14030706">Differential Glycemic Effects of Low- versus High-Glycemic Index Mediterranean-Style Eating Patterns in Adults at Risk for Type 2 Diabetes: The MEDGI-Carb Randomized Controlled Tria</a>l  </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"><br /></p> <div><strong> </strong></div> <div><strong> </strong></div> <div><strong> </strong></div> <p class="chalmersElement-P"><strong> </strong></p> <div><strong> </strong></div> <div><strong> </strong></div> <div><strong> </strong></div> <p class="chalmersElement-P"><strong>Read more: </strong></p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"></p> <ul><li><a href="/en/departments/bio/news/Pages/Wholegrains-important-for-preventing-type-2-diabetes.aspx">Wholegrains important for preventing type 2 diabetes</a></li> <li><span style="background-color:initial"><a href="/en/departments/bio/news/Pages/Filtered-coffee-helps-prevent-type-2-diabetes.aspx">Filtered coffee helps prevent type 2 diabetes, show biomarkers in blood samples</a></span></li></ul> <p></p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"><br /></p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"><br /></p> <div> </div> <div> </div> <div> </div> <p class="chalmersElement-P"> </p>Fri, 17 Jun 2022 08:00:00 +0200