Dr. Karolina Östbring is an Associate Professor at the Department of Food Technology, Engineering and Nutrition at Lund University, Sweden. She received her PhD in Experimental Medical Science (Lund University) in 2015 focusing on the extraction of green leaf proteins and their effect on appetite. Thereafter her interest in the isolation of plant proteins has been broadened to also include rapeseed, hemp, oat, pea and faba bean protein. She is particularly interested in isolation and separation aspects on the semi-pilot scale and its effect on process efficiency and functional properties. In the last years, high moisture extrusion cooking has been the main theme with the goal to increase the use of crops that are (or could be) cultivated in the Nordic hemisphere.
