Cecilia Mayer Labba

Doctoral Student at Food and Nutrition Science

Cecilia Mayer Labba is a PhD student at the division of food and nutrition science. Her research focuses on health effects of the protein shift, with emphasis on Swedish fava bean protein.
To carry out a large-scale dietary shift in a society, it is of outmost importance to clarify the health effects of such a shift both at individuals’ level as well as at a population level. Nutritional and antinutritional composition in beans, such as protein, minerals, phytate, polyphenols, oligosaccharides, trypsin inhibitors, convicine/vicine and lectins is addressed. The effect of different processing techniques on nutritional value are investigated. Clinical human trials are performed to study iron absorption and metabolic responses to plant protein.

Cecilia is also working with equality internally at Chalmers and is the equality delegate on the institution.

Source: chalmers.se
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Showing 2 publications

2021

Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars

Cecilia Mayer Labba, Hanne Frøkiær, Ann-Sofie Sandberg
Food Research International. Vol. 140
Journal article
2020

Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes

Cecilia Mayer Labba, Thomas Andlid, Åsa Lindgren et al
Food and Nutrition Research. Vol. 64, p. 4410-
Journal article

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Showing 3 research projects

2019–2019

Visiting PhD student at the University of Copenhagen

Cecilia Mayer Labba Food and Nutrition Science
Stiftelsen Längmanska kulturfonden

2019–2019

Nutritional and sustainable Swedish protein crops (a part of SUPR-SWAP)

Cecilia Mayer Labba Food and Nutrition Science
Bertebos stiftelse

2017–2018

Näringsrika och smakliga fermenterade svenska ekologiska baljväxter

Cecilia Mayer Food and Nutrition Science
Kungl. Skogs- och Lantbruksakademien - C. F. Lundströms stiftelse
Ekhaga foundation

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