Anna Millqvist Fureby is Professor in Food technology at Dept of Process and life science engineering, Lund University. Her research focuses on drying technologies for pharmaceutical and food formulations composed of proteins, lipids and/or carbohydrates, and structure formation in relation to purification, composition and drying conditions.
Anna obtained her PhD in Biotechnology at Lund University. She joined Institute for Surface Chemistry in Stockholm, Sweden (later merged into RISE), were she focused on drying technologies, powder technology and microencapsulation for pharma and food applications using a surface and colloid chemistry approach.
Her current research focuses on how spray-drying influences the stability of proteins with application to pharmaceutical formulations, inhalation as well as food powders. She also investigates the structure formation and effects on proteins in e.g. freeze-drying using synchrotron-based techniques.. She has over 75 peer-reviews publications (H-index 33) and 2 patents. She was the director of a national competence centre for formulation of biologics, NextBioForm during 2018-2024. She joined Lund University in 2023 as professor in Food technology.
