Klara Nilsson Email & Phone Number

Luleå, Se

Uppsala, Uppsala County, Sweden

I am temporary Programme director of studies for the Food Science program at SLU, where I focus on academic progression, quality enhancement, and student representation. I am responsible for program development and student support, making me well-versed in program management.

Uppsala, Uppsala Län, Sverige

My research is on Faba beans, to fully understanding their composition and then furthur developing the beans into new food products. Aside from my research, I am supervising student projects and course co-ordinator for the introduction course in Food ScienceCourses I lecture in are Food technology, Food Chemistry and Physics and Introduction course in Food Science/ Introduction Course for food AgronomesPhysiochemical and thermal characterisation of faba bean starchDOI:… Show more My research is on Faba beans, to fully understanding their composition and then furthur developing the beans into new food products. Aside from my research, I am supervising student projects and course co-ordinator for the introduction course in Food ScienceCourses I lecture in are Food technology, Food Chemistry and Physics and Introduction course in Food Science/ Introduction Course for food AgronomesPhysiochemical and thermal characterisation of faba bean starchDOI: 10.1007/s11694-022-01543-7Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich FoodsDOI: 10.3390/pr10030466Pasting and gelation of faba bean starch-protein mixturesDOI: 10.1016/j.foodhyd.2023.108494The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applicationsDOI: 10.1016/j.jfoodeng.2022.111282Effect of starch and fibre on faba bean protein gel characteristicsDOI: 10.1016/j.foodhyd.2022.107741“Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”Doi: 10.1016/j.foodhyd.2021.107019 Show less

Solna

Working as a sommelier I got to combine my passion for wine with my work.Apart from the service tasks, I also gave wine tastings and tours of the winery.The winery Hotel is unique in many ways in Sweden offering the hotel guests comfort and finedining experience along with the exploration and discovery of wine

Stockholm, Sweden

Nordic organic fast food restaurant, winner of most sustaible restaurant at resturanggalan 2017. Focus of the restaurant is to produce flavourful organic food which follows the flavours of the seasons at an attainable price for the public.Together with another colleauge I a responsible for the preparation of the meals for the swedish trains (SJ). Approximately 13500 meals are produced each month. I'm responsible for the labelling, health and safety, procedures and preparations of the… Show more Nordic organic fast food restaurant, winner of most sustaible restaurant at resturanggalan 2017. Focus of the restaurant is to produce flavourful organic food which follows the flavours of the seasons at an attainable price for the public.Together with another colleauge I a responsible for the preparation of the meals for the swedish trains (SJ). Approximately 13500 meals are produced each month. I'm responsible for the labelling, health and safety, procedures and preparations of the produce as well as ordering of the emballage. In January, the train company SJ won "best idea of the year" at the fast food awards for their collaborations with I was Show less

Copenhagen Area, Capital Region, Denmark

Waitress at the wine bar Petit Paté. I learned how it works to be front of house at a restaurant. gained knowledge in wine and customer service

Copenhagen, Capital Region, Denmark

Frederiksberg

Preparing samples for the study '​'Masseeksperimentet' held by the Sensory Science department – at the UniversityIt was a taste and odor experiment for 1000 primary school classes in Denmark and Norway

Petten

CashierDishyPreparing the restaurant before and after lunch service for up to 500 dining guest.

Petten

Doctor Of Philosophy - Phd, Food Science

Project on developing new food materials from Faba Beans. Faba beans are a sustainable alternative to soy. Their potential for new product.

Sommelier, Sommelier- Wine

Master Of Science (Msc) Food Innovation And Health, Food Science

Activities and Societies: Gastronmisk Legestue sociology regarding food. Different health aspects concerning food and their influence.

Agroalimentaire, Foods, Nutrition, And Related Services

ERASMUS-Exchange

Nutrition And Food Science, Food Science, First

Activities and Societies: Nordic Society, Handball, SB Dance-Soc, ERASMUS ambassador, Course-Rep