Food Chemistry
The laboratory of Food Chemistry is engaged in research and education about food chemistry. Our mission is to generate and disseminate knowledge of the molecular properties and interactions of key food components within the food matrix during industrial processing and digestion of foods AND to develop biochemical tools in order to improve the quality and healthiness of foods and food ingredients.
Chair group holder
Our research
The Laboratory of Food Chemistry chair group generates and disseminates knowledge of the molecular properties and interactions of key food components within food and agricultural raw materials during processing and digestion of foods. We also focus on the development of biochemical tools in order to improve the quality and healthiness of food and food ingredients.
Our education
The Laboratory of Food Chemistry offers many courses, thesis projects and internships. Learn more about them.
Activities
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Potential of insect proteins for food and feed. Effect of endogenous enzymes and iron-phenolic complexation Renske RH (Renske) Janssen PhD MSc
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Unicellular protein: isolation, techno-functionality and digestibility E (Emma) Teuling MSc
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Towards predicting enzymatic protein hydrolysis Y (Yuxi) Deng PhD
Research themes
Food proteins
Phytochemicals
Food carbohydrates
Lignocellulosics
Food lipids
Design of e-learning materials
Immunomodulation by food
Cereal protein technology
Technology of cereal foods digestibility
Food education at primary schools
Latest publications
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Interactions between pectin and cellulose in primary plant cell walls
Carbohydrate Polymers 192 (2018). - ISSN 0144-8617 - p. 263 - 272.
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Quantification of Lignin and Its Structural Features in Plant Biomass Using <sup>13</sup>C Lignin as Internal Standard for Pyrolysis-GC-SIM-MS
Analytical Chemistry 89 (2017)20. - ISSN 0003-2700 - p. 10907 - 10916.
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Comparison of Protein Hydrolysis Catalyzed by Bovine, Porcine, and Human Trypsins
Journal of Agricultural and Food Chemistry 66 (2018)16. - ISSN 0021-8561 - p. 4219 - 4232.
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QSAR-based molecular signatures of prenylated (iso)flavonoids underlying antimicrobial potency against and membrane-disruption in Gram positive and Gram negative bacteria
Scientific Reports 8 (2018). - ISSN 2045-2322