Mehdi Abdollahi
Mehdi is an Associate Professor of Food Science and a group leader with primary research interests in alternative proteins, food biotechnology, and plant-based hybrid foods. A significant part of his research focuses on developing technologies for the sustainable utilization of underused/alternative resources, such as food side streams, legumes, cereals, and microorganisms (including fungi, yeast, and microalgae), as future protein sources. His work often addresses improving protein extraction efficiency while optimising their functionality, flavor, and nutritional value. Hybrid plant-rich foods and their enhancement through biotechnological tools, particularly fermentation, are another major research focus in his group. The group works on engineering hybrid foods by combining ingredients from diverse sources, including microorganisms, dairy, and aquatics, with plant-based proteins to enhance flavor and nutritional value. Another key objective is to develop strategies for applying alternative proteins in analog food products, emphasizing structure design through 3D food printing and high-moisture extrusion. In addition, his research encompasses biopolymers, particularly collagen, and food packaging. This includes developing bioplastics and active packaging materials aimed at sustainability and functionality. Associate Professor Abdollahi has authored >100 peer-reviewed papers, four book chapters, and holds three patents. He has an H-index of 33 (Google Scholar), is the co-founder of the startup company AquaFood, and has received several prestigious awards, including the 2024 Bertebos Prize from the Royal Swedish Academy of Forestry and Agriculture. In 2025, he was also recognized as one of the top 101 sustainability figures in Sweden. Research topics Sustainable food processing Food Biotechnology Alternative proteins Hybrid foods Plant-based foods Food processing side streams Biobased Food Packaging Postdoc: José Villacís-Chiriboga (2024-2026), pea protein flavor and nutritional value Postdoc: Suriya Brmaniam (2025-2027), novel biorefinery strategies Postdoc: Rounak Chourasia (2025-2027), functional fermented hybrid foods PhD student: Elahe Sharifi (2023-2027), plant-based food flavor and hybrid seafood PhD student: Mikaela Isabel Badager (2024-2028) Understanding mixed plant-based and hybrid foods PhD student: Louka Cox (2025-2029), fermented hybrid foods PhD student: John Axelsson (2021-2025) - co-supervisor (main supervisor Ingrid Undeland) Master students Andreas Axesson Nwabueze Kingsley Nworji Rafael Trigo Niloofat Bastegani Alumnes Merhdad Azhdari- Visiting Zhaojun Ban-Visting Przemyslaw Pawel Strachowski Busra Subasi Hedvig Hallberg Lyggemark Linnea Johansson Helga Guðný Elíasdóttir Tamar Manuel Professor Karin Wendin- Kristianstad University Professor Ferruh Erdogdu- Ankara University Lecturer Jeanette Purhagen- Lund University Professor Akram Zamani- Borås University Lantmännen Arla Foods Nordic Seafarm Solmeyea Orkla FoodsSupervision of PhD students and Postdocs
Examples of external collaborators
Showing 88 publications
Pea variety and dehulling effects on biorefinery efficiency and fraction quality
Hybrid plant-based meat alternatives structured via co-extrusion: A review
Texture engineering of aquatic protein-based products via 3D food printing
Advanced technologies in biodegradable packaging using intelligent sensing to fight food waste
Unlocking the potential of 2D nanomaterials for sustainable intelligent packaging
Biorefinery of Underutilized Marine Resources Using the pH-Shift Technology
Improving the functionality of biodegradable food packaging materials via porous nanomaterials
Ultrasonic-assisted enzymatic extraction of sulfated polysaccharide from Skipjack tuna by-products
Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization
Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products
Seaweed Proteins as a Source of Bioactive Peptides
Stability of astaxanthin during food processing and methods of preservation
Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film
Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil
Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles
A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan
Improvement of active chitosan film properties with rosemary essential oil for food packaging
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Showing 21 research projects
Taking the last steps to realize Swedish peas as a local protein source (SwedPea)
Developing tasty and nutritious Swedish pea proteins (TastyPeas)
Tying blue and green resources via 3D food printing for diverse and sustainable future foods
Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)
Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)
Samverkansplattform Biomarina näringar
Testbed for large scale land based aquaculture step 2
Pea protein isolates for plant-based meat analogue applications
BLUE FOOD -center for future seafood
Commercial exploitation of marine collagen and chitin from marine sources (BlueCC
Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs
Förädling av ryggben från sill till högvärdig livsmedelsingrediens
Upscaling the value addition of marine rest raw materials using the pH-shift process
Towards a new generation sustainable seafood products–a cross-process approach (CROSS)