Mehdi Abdollahi
Mehdi is an associate professor of food science and group leader with major interests in alternative proteins as well as plant-based and hybrid foods. His research focuses on technology development for sustainable utilization of underutilized resources such as food side streams, seaweed, legumes and cereals as alternative protein sources. Hybrid plant-based foods and their improvement via biotechnological tools, especially fermentation, is a major targeted line of research in his group. He also works on developing strategies for the application of alternative proteins in different analog food products for structure design using 3D Food Printing and High Moisture Extrusion. Meat, seafood and dairy analogs/alternatives are the focus of his research. Another central research area includes food packaging which covers the development of bioplastics and active packaging material with food detoxification capability with the aid of nanotechnology. Assoc. Professor Abdollahi has authored ~100 peer-reviewed papers, ~4 book chapters, and 3 patents. He has an H-index of 30 according to Google Scholar and is co-founder of the startup company AquaFood. Sustainable food processing Alternative proteins Hybrid foods Plant-based foods Food processing side streams Biobased Food Packaging Ass. Professor Abdollahi has supervised and cosupervised >15 master students, 3 PhD students and 3 postdocs. Postdoc: José Villacís-Chiriboga PhD student: Elahe Sharifi PhD student: Mikaela Isabel Badager PhD student: John Axelsson- Co-supervisor (Main supervisor Ingrid Undeland) PhD student: Merhdad Azhdari- Visiting Visiting Professor: Zhaojun Ban - Master students: Hedvig Hallberg Lyggemark Linnea Johansson Nwabueze Kingsley NworjiResearch topics
Supervision of PhD students and Postdocs
Showing 79 publications
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
Download publication list
You can download this list to your computer.
Filter and download publication list
As logged in user (Chalmers employee) you find more export functions in MyResearch.
You may also import these directly to Zotero or Mendeley by using a browser plugin. These are found herer:
Zotero Connector
Mendeley Web Importer
The service SwePub offers export of contents from Research in other formats, such as Harvard and Oxford in .RIS, BibTex and RefWorks format.
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)