Veronica Chifamba

Doktorand | PhD student
Institutionen för energi och teknik | Department of energy and technology
veronica.chifamba@slu.se

What is your research about?

My research focuses on the sustainability assessment of novel foods in future Swedish food systems, with a particular emphasis on alternative sources of protein and fat from a life cycle perspective. Currently, I am exploring innovative uses of by-products from oat drink production. Beyond assessing the environmental sustainability of these novel foods, my work also examines how their introduction may influence the broader Swedish food system, including production patterns and resource use.

What background do you have?

I hold a master’s degree in Sustainable Food Systems, with a specialization in Food Science, from the Swedish University of Agricultural Sciences. My bachelor’s degree is in Food Science and Technology. My professional experience spans both industry and academia. I have worked as a food quality controller in several companies and as a sustainability researcher. Prior to starting my PhD, I worked as a university lecturer, teaching subjects related to food systems and food technology.

Why do you think this is important?

Shifting the Swedish diet towards more plant-based foods is essential for reducing environmental impacts. Diets high in animal-based products contribute significantly to greenhouse gas emissions, land use, water consumption, and nutrient pollution. Reducing reliance on animal-based foods can help lower environmental pressures, improve public health, and promote more efficient use of resources, while still meeting nutritional needs through plant-based alternatives. My research contributes to this transition by providing knowledge on the sustainability and system-level effects of emerging food technologies and alternative food sources.