Professor Dr. Mehdi Abdollahi

Biography

Mehdi Abdollahi is an Associate Professor and group leader in the Food Science department at Chalmers University. His primary research interests are centered around alternative proteins, food biotechnology, and plant-based hybrid foods. A significant part of his research focuses on developing technologies for the sustainable utilization of underused and alternative resources, including food side streams from legumes, cereals, microorganisms (such as fungi, yeast, and microalgae), and other future protein sources. His work often targets enhancing protein extraction efficiency while optimizing functionality, flavor, and nutritional value. The Hybrid Plant-Based Food Production Group, led by Abdollahi, is engaged in engineering hybrid foods by combining ingredients from diverse sources, including microorganisms, dairy, aquatics, and plant-based proteins, with the goal of improving flavor and nutritional value. Key objectives include developing strategies for applying alternative proteins in analog food products, emphasizing structural design through methods such as 3D food printing and high-moisture extrusion. Additionally, Abdollahi's research includes examining biopolymers, particularly collagen, and developing sustainable and functional bioplastics in food packaging. He has authored over 100 peer-reviewed papers and holds several patents, maintaining an H-index of 33 according to Google Scholar. Recognized as one of the top sustainability figures in Sweden, he was awarded the prestigious 2024 Bertebos Prize from the Royal Swedish Academy of Forestry and Agriculture.

Research Interests