Roger Andersson

Roger Andersson is professor in Food Science at the Department of molecular sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden, and is responsible for the subject Plant food science. He has more than 35 years of research experience mainly focused on carbohydrates in plant foods. For example, how food processing affects chemical structure and properties of polysaccharides such as starch and dietary fibre. The properties can be nutritional (for example blood cholesterol or satiety) or technological (for example viscosity or gelling behaviour). Another important topic is collaborations with plant breeders to find out how biosynthesis works to be able to tailor future crops for specific applications.