Membrane group The Membrane group offers a wide range of education ranging from contribution to courses and programmes for Master's and PhD students to customised courses/workshops for academic and industrial target groups. Master's programmeThe Membrane group is involved in the Erasmus Mundus Joint Master's programme in Membrane Engineering for Sustainable Development (MESD).Master's programme in

https://www.ple.lth.se/en/membrane-technology/education - 2025-09-09

The focus of the research in the Membrane Group at Lund University is on the integration and optimization of membrane processes for the food, biotech, pulp and paper industry as well as water and wastewater treatment plus fouling and cleaning of membranes. The Membrane Group's primary emphasis lies in the water-energy-food nexus, establishing a strong connection to the UN's global sustainability g

https://www.ple.lth.se/en/membrane-technology/research - 2025-09-09

The Dairy group is working with research and education within dairy technology and processing. Senior researchers in the Dairy group are Prof. Marie Paulsson, Associate Prof. Maria Glantz and Assistant Prof. Frida Lewerentz. Research projects within the area are carried out in collaboration with national and international universities, research institutes, authorities, and industry partners. The r

https://www.ple.lth.se/en/dairy-technology-and-processing - 2025-09-09

 Please wait... Membrane group AboutHistoryEducationResearchPublicationsStaff

https://www.ple.lth.se/en/membrane-technology/staff - 2025-09-09

The links on this page open in the Lund University Research Portal.   Var god vänta... Membrane group AboutHistoryEducationResearchPublicationsStaff

https://www.ple.lth.se/en/membrane-technology/publications - 2025-09-09

Research in membranes and membrane processes started at Lund University in the beginning of the 1970ies by Prof. Bengt Hallström (1924 - 2019). ©Alfa Laval Nakskov, Denmark Later, this research was successfully continued by Prof. Gun Trägårdh in Food Engineering and Prof. Ann-Sofi Jönsson in Chemical Engineering.Since 2017 Prof. Frank Lipnizki is continuing this work by heading the Membrane Group

https://www.ple.lth.se/en/membrane-technology/history - 2025-09-09

In the formulation area, we conduct research to understand how product functionality can be designed by combining the right ingredients and processes. We work with food and pharmaceutical products but the knowledge we gain is applicable in  wider areas such as cosmetics and material science. The research is based on two technology areas: surface and colloidal science and powder technology. The gro

https://www.ple.lth.se/en/formulation-technology - 2025-09-09

Forensic DNA analysisForensic DNA analysis has become an important tool in the investigation of crime. It can be used to connect a suspect to a crime scene as well as to exonerate innocent persons. Any human tissue type found on any material can be used as evidence. With samples that are heterogeneous and often impure, the analysis is a challenge. The research at Applied Microbiology is aimed at i

https://www.ple.lth.se/en/bioanalysis - 2025-09-09

The surge of omics data in microbiology constitutes a huge challenge while opening up tremendous opportunities to study microbial physiology and microbial communities in unprecedented detail. In our group, we use state-of-the art bioinformatics tools to process and analyse different types of omics data, including whole-genome sequencing, metagenomics, metatranscriptomics, and metabolomics. We also

https://www.ple.lth.se/en/data-analysis-bioinformatics-and-mathematical-modeling - 2025-09-09

The Microbes in Water group use both traditional methods such as culturing, DNA based methods including flow cytometry, diverse DNA sequencing applications, and statistics and machine learning for big data interpretation to examine bacteria and other microbes in both water and water-related biofilms. This includes many different kinds of water, with a central focus on drinking water treatment and

https://www.ple.lth.se/en/microbes-water - 2025-09-09

The research of the Food hygiene group is divided into two parallel parts, one focused on medicine and the other on food hygiene. However, the parallel research areas have a strong interaction and a common denominator in the form of harmful and beneficial bacteria and how they can affect our well-being. The gut microbiome has attracted increasing attention in the areas of scientific and medical re

https://www.ple.lth.se/en/food-hygiene - 2025-09-09

The Emerging Technologies laboratory, led by Professor Federico Gómez Galindo, has been dedicated to the study of electrotechnologies and vacuum impregnation for over 15 years. It stands as the only laboratory in Sweden actively advancing knowledge in this field, particularly in relation to food applications. The activities in the group covers the developing of electropermeabilization protocols fo

https://www.ple.lth.se/en/emerging-technologies - 2025-09-09

Choices of foods and diets are the most important factor involved in the development of lifestyle related diseases, such as cardiovascular diseases, and malnutrition, which increase the risk of cognitive decline, dementia, and depression. In this broad field, our research team works with various in-vitro and in-vivo models investigating the following focus areas:Preventive action of food and diets

https://www.ple.lth.se/en/applied-nutrition - 2025-09-09

The aim of the Fundamental Food Engineering group is to increase our fundamental understanding of food processing. All scales and types of technical processes transforming raw materials into food are of interest although the traditional focus is on industrial food processing. We build understanding by combining experimental methods, chemistry, physics, engineering know-how and mathematical modelli

https://www.ple.lth.se/en/fundamentals-food-engineering - 2025-09-09

Affiliated researchers Links open personal profiles in Lund University's Research PortalEva Nordberg Karlsson Javier Linares-PasténNelida Leiva Eriksson Profile Area Food and Bio The research area is part of LTH's Profile Area Food and Bio (lth.se).

https://www.ple.lth.se/en/microorganism-and-enzyme-development - 2025-09-09

Advanced process engineering for resource-efficient production. When producing products, we want to optimize the use of resources such as raw materials, energy, equipment for the desired product quality and production speed. This is a complex task and one way is to use model-based computational techniques. Advanced process engineering involves first developing a reliable mathematical model of the

https://www.ple.lth.se/en/advanced-process-engineering - 2025-09-09

Affiliated researchers Links open personal profiles in Lund University's Research PortalCarl Grey Patrick AdlercreutzCecilia Tullberg Profile Area Food and Bio The research area is part of LTH's Profile Area Food and Bio (lth.se).

https://www.ple.lth.se/en/enzyme-technology - 2025-09-09

Affiliated researchers Links open personal profiles in Lund University's Research PortalRajni Hatti-Kaul Emma KreugerMartin Hedström Eva Nordberg Karlsson Profile Area Food and Bio The research area is part of LTH's Profile Area Food and Bio (lth.se).

https://www.ple.lth.se/en/microbial-processes - 2025-09-09

Our group work with novel process strategies for isolation and concentration of plant proteins, from agricultural by-streams. The vision is to utilize these streams that is currently not used to its full potential, and process the macronutrients into novel food products from materials that had otherwise been used to feed or combustion. Example of materials used in the research is rapeseed press ca

https://www.ple.lth.se/en/processing-plant-proteins - 2025-09-09

Affiliated researchers Links open personal profiles in Lund University's Research PortalSang-Hyun PyoRajni Hatti-Kaul Profile Area Food and Bio The research area is part of LTH's Profile Area Food and Bio (lth.se).

https://www.ple.lth.se/en/chemoenzymatic-processes - 2025-09-09