{"id":12122,"date":"2020-11-24T10:33:07","date_gmt":"2020-11-24T09:33:07","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/se\/?p=12122"},"modified":"2025-05-13T14:00:59","modified_gmt":"2025-05-13T13:00:59","slug":"darfor-ar-livsmedelsforskning-viktig-i-framtagningen-av-storkoksutrustning","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/se\/darfor-ar-livsmedelsforskning-viktig-i-framtagningen-av-storkoksutrustning\/","title":{"rendered":"D\u00e4rf\u00f6r \u00e4r livsmedelsforskning viktig i framtagningen av stork\u00f6ksutrustning"},"content":{"rendered":"<p>[vc_row][vc_column][elx_heading text_color=&#8221;inherit&#8221;]Via The Research Hub by Electrolux Professional finns flera livsmedelsforskare aktiva inom omr\u00e5det livsmedelsteknik. Men vad \u00e4r egentligen en livsmedelsforskare och varf\u00f6r \u00e4r det viktigt f\u00f6r ett bolag som utvecklar och s\u00e4ljer stork\u00f6ksutrustning att \u00e4gna sig \u00e5t livsmedelsvetenskaplig forskning? F\u00f6r att f\u00f6rklara detta ska du f\u00e5 bekanta dig med en av v\u00e5ra doktorander, Giulia Romano, vinnare av Electrolux Professionals forskarutbildningsstipendium.[\/elx_heading][vc_empty_space][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h2><strong>Livsmedelsf\u00f6r\u00e4ndring sker under tillagning<\/strong><\/h2>\n<p>Giulia gick doktorandprogrammet Food and Human Health p\u00e5 <a href=\"https:\/\/www.uniud.it\/en\/uniud-international\/international-relations\/the-university-of-udine\">universitetet i Udine<\/a>, Italien, med prim\u00e4rutveckling p\u00e5 Electrolux Professional.<\/p>\n<p>Livsmedelsforskare \u00e4r ett yrke som traditionellt sett har f\u00f6rknippats med industriell bearbetning av livsmedel. Men faktum \u00e4r att de flesta fenomen som \u00e4r relaterade till livsmedelsf\u00f6r\u00e4ndring och kvalitet ocks\u00e5 sker i k\u00f6ket under tillagningen av maten. N\u00f6dv\u00e4ndigheten av att testa olika matlagningsprodukter och matlagningsf\u00f6rh\u00e5llanden g\u00f6r att livsmedelsforskare \u00e4r viktiga \u00e4ven f\u00f6r f\u00f6retag som Electrolux Professional, d\u00e4r de arbetar i n\u00e4ra samarbete med b\u00e5de kockar och ingenj\u00f6rer.<\/p>\n<p>Innan Giulia kom till Electrolux Professional var hon under tv\u00e5 \u00e5r forskningsassistent vid universitetet i Udine. D\u00e4r arbetade hon med flera olika \u00e4mnen relaterade till livsmedelsvetenskap s\u00e5 som produktformulering, karakterisering av nya ingredienser, deras ers\u00e4ttingsf\u00f6rm\u00e5ga och de m\u00f6jliga f\u00f6rdelarna med ny teknisk process, b\u00e5de i laboratorium och p\u00e5 kontoret. Tack vare denna erfarenhet lyckades hon f\u00f6rv\u00e4rva viktiga forsknings- och arbetsmetoder som hon sedan anv\u00e4nde sig av som forskarstuderande.<\/p>\n<h2><strong>Identifierar de b\u00e4sta tillagningsf\u00f6rh\u00e5llandena <\/strong><\/h2>\n<p>Giulias forskningsprojekt handlar om optimering av tillagning. N\u00e4r man tillagar mat sker olika modifieringar av de livsmedel som tillagas, det kan exempelvis handla om fysiska eller n\u00e4ringsm\u00e4ssiga f\u00f6r\u00e4ndingar. Vissa av dessa f\u00f6r\u00e4ndringar \u00e4r \u00f6nskade och har gynnsamma effekter p\u00e5 v\u00e5r h\u00e4lsa, men det kan ocks\u00e5 ske modifieringar av maten som ger o\u00f6nskade effekter och som g\u00f6r maten direkt ol\u00e4mplig att \u00e4ta. Mot bakgrund av detta unders\u00f6ker Giulia hur vi kan identifiera de absolut b\u00e4sta tillagningsf\u00f6rh\u00e5llandena som kan maximera de \u00f6nskade effekterna och samtidigt begr\u00e4nsa de skadliga s\u00e5 mycket som m\u00f6jligt. Till st\u00f6d f\u00f6r sin forskning anv\u00e4nder hon bland annat avancerade m\u00e4tverktyg samt kontroll- och \u00f6vervakningssensorer. Forskningen \u00e4r en viktig del i syftet att utveckla ugnar och andra stork\u00f6ksprodukter som \u00e4r mer intuitiva och som kan svara p\u00e5 ett mer riktat s\u00e4tt gentemot anv\u00e4ndarens behov. Giulias forskning sker bland annat i det professionella experimentk\u00f6ket som finns p\u00e5 Institutionen f\u00f6r Livsmedelsteknik p\u00e5 universitetet i Udine. H\u00e4r arbetar \u00e4ven andra forskare och studenter med att utveckla och optimera livsmedelsprodukter och deras produktionsprocesser.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_empty_space][vc_single_image image=&#8221;12124&#8243; img_size=&#8221;full&#8221;][vc_column_text]<em>Giulia Romano, doktorand och vinnare av Electrolux Professionals forskarutbildningsstipendium.<\/em>[\/vc_column_text][vc_empty_space][vc_empty_space][vc_single_image image=&#8221;12127&#8243; img_size=&#8221;full&#8221;][vc_column_text]<em>Professionella experimentk\u00f6ket p\u00e5 Institutionen f\u00f6r Livsmedelsteknik, univeristetet i Udine, Italien.<\/em>[\/vc_column_text][vc_empty_space][vc_single_image image=&#8221;12129&#8243; img_size=&#8221;full&#8221;][vc_column_text]<em>Genom forskning kan ugnar och andra stork\u00f6ksprodukter utvecklas till att bli mer intuitiva och svara p\u00e5 ett mer riktat s\u00e4tt gentemot anv\u00e4ndarens behov.<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<h2><strong>Om The Research Hub<\/strong><\/h2>\n<p><a href=\"https:\/\/theresearchhub.electroluxprofessional.com\/\">The Research Hub<\/a> fungerar som Electroux Professionals l\u00e4nk mellan n\u00e4ringslivet och forskarv\u00e4rlden och invigdes officiellt 2016. Via ett flertal partneruniversitet kan The Research Hub erbjuda doktorandstipendier i Pordenone (Italien) och Ljungby (Sverige). Fram till 2020 har akademin involverat 20 doktorander fr\u00e5n \u00e5tta av <strong>partneruniversiteten i Europa\u00a0<\/strong>samt\u00a0samarbete med externa forskningscentra, professorer och studenter.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][elx_heading text_color=&#8221;inherit&#8221;]Via The Research Hub by Electrolux Professional finns flera livsmedelsforskare aktiva inom omr\u00e5det livsmedelsteknik. Men vad \u00e4r egentligen en livsmedelsforskare och varf\u00f6r \u00e4r det viktigt f\u00f6r ett bolag som utvecklar och s\u00e4ljer stork\u00f6ksutrustning att \u00e4gna sig \u00e5t livsmedelsvetenskaplig forskning? F\u00f6r att f\u00f6rklara detta ska du f\u00e5 bekanta dig med en av v\u00e5ra doktorander, Giulia [&hellip;]<\/p>\n","protected":false},"author":242,"featured_media":9397,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105,117],"tags":[],"class_list":["post-12122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-the-research-hub"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>D\u00e4rf\u00f6r \u00e4r livsmedelsforskning viktig i framtagningen av stork\u00f6ksutrustning - Electrolux Professional Sverige<\/title>\n<meta name=\"description\" content=\"Electrolux Professional st\u00f6djer doktoranden Giulia Romano vid The Research Hub. 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