Arwa Mustafa is a  Senior Researcher and Lecturer,Kristianstad University,Sweden

Arwa Mustafa

Senior Researcher and Lecturer

Organizing Committee Member


Kristianstad University


Arwa Mustafa, PhD is a dedicated senior lecturer and researcher with a decade of successful experience in the flied of innovation and new product development, having focus on functional foods, and health products, natural ingredients using Green Technologies and adapting UN-SDGs. Arwa Mustafa has a passion intaking research findings to marketable products, she is the founder of Swedish start-up that produces a range of healthy drinks and vegan sauces that is unique combination of Sudanese-Swedish research and raw-ingredients. Arwa Mustafa has her academic and work experience from five countries in three different continents.


  1. Wendin K., Mustafa A., Ortman, T., Gerhardt L., Consumer Awareness, Attitudes and Preferences towards Heritage Cereals. 2020
  2. Höijer K., Lindö C, Mustafa A, ….. Wendin K, 2020 Environmental Research and Public Health Health and Sustainability in Public Meals-An Explorative Review.
  3. Mustafa, A. 2020 Method For Extraction Of A Raw Material To Produce Phytochemical Extract. Swedish PCT Patent application
  4. Mustafa, A. 2019 Method For Extraction Of A Raw Material To Produce An Oil. Swedish Patent application
  5. Kerbstadt, S., Eliasson, L., Mustafa, A., Arhne L, 2015 Effect of pre-treatments on total anthocyanin content of bilberry press cake using supercritical fluid extraction, Innovative Food Science and Emerging Technologies
  6. Mustafa, A., Turner, C., Wiklund, P., 2014 Evaluation of oxidation stability of refined mineral oil enriched with carotenoids from carrot using supercritical carbon dioxide extraction, Industrial & Engineering Chemistry Research.
  7. Mustafa, A., Mijangos Trevino, L., Turner, C., 2012 Pressurized Hot Ethanol Extraction of Carotenoids from Carrots by-products. Molecules.
  8. Mustafa, A and Turner C., 2011 Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Analtica Chimica Acta 703.
  9. Mustafa, A., et al., 2010 Fortification with free amino acids affects acrylamide content in yeast-leavened bread, Book chapter in Flour and Breads and their Fortification in Health and Diseases, edited by Prof. Preedy, Watson and Patel, Elsivers
  10. Rodríguez-Meizoso,I., Mustafa, A., Turner, C.,2010 Supercritical CO2 As Antisolvent In The Development Of Mucoadhesive Carrier Systems to Target the Brain via Nasal Route, Conference Preceding in II Iberoamerican Conference on Supercritical Fluids PROSCIBA 2010, Brazil
  11. Mustafa, A., et al. 2009 Interaction effect of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened wheat bread. Food Chemistry. 112 (4).
  12. Mustafa, A., 2008 Acrylamide in Bread, Precursors, Formation and Reduction. Doctoral thesis No 2008:19. Acta Universitatis Agriculturae Sueciae, SLU, Uppsala, ISBN 978-91-85913-52-7.
  13. Mustafa, A., et al., 2008 Effect of Extraction pH on Acrylamide Content in Fresh and Stored Rye Crisp Bread. Journal of Food Composition and Analysis. 24 (4)
  14. Mustafa, A., et al. 2008 Moisture Enhances Acrylamide Reduction during Storage in Model Studies of Rye Crispbread. Journal of Agricultural and Food Chemistry, 56 (23).
  15. Mustafa, A., et al., 2007 Analysis of free amino acids in cereal products. Food Chemistry. 105(1).
  16. Mustafa, A., et al., 2005. Factors influencing acrylamide content and color in rye crisp bread. Journal of Agricultural and Food Chemistry, 53(15).



  • Ph.D.,2008.FoodScience,SwedishUniversityofAgriculturalSciences(SLU),Sweden.Thesis title:“AcrylamideinBread,Precursors,FormationandReduction.
  • M.Sc.,2000.FoodScience,ProcterDepartment ofFoodScience,TheUniversityofLeeds,Leeds, UK.
  • B.Schonours. 1998. Food Science & Technology, School of health Sciences, Ahfad University.


  • Novel and functional foods- NPD
  • Green and sustainable extraction technologies
    • Phytochemicals and Nutraceuticals formulation (Have a patent pending application in the field)
  • Acrylamide in food, formation, and mitigation measures


  • Innovations Kontor Syd Innovations Grant 2020
  • Vinnova Verification Grant 2020
  • ALMI verification Grant I 2020
  • ALMI verification Grant II 2019
  • 2004 -2007 IDB merit scholarships for the PhD studies abroad, 1100 USD per month
  • 1999 Scholarship from the Procter Department of Food for outstanding student, £1000
  • 1998 award of the top of the batch for the academic year 1997- 1998, Ahfad University
  • 1998 Prize of the outstanding research in Food Processing, Ahfad University