Food Chemistry

Chair group holder

• 

  prof.dr.ir. JP (Jean-Paul) Vincken

  Professor Food Chemistry

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.

More about research

Our education

The Laboratory of Food Chemistry offers many courses, thesis projects and internships. Learn more about them.

More education

Activities

• 

  Prebiotic potential of green and black tea phenolics; Metabolite and microbiota profiling, and green biorefinery for sustainable production

  Z (Zhibin) Liu MSc
  April 7, 2021
• 

  Variation in gastrointestinal metabolization of prebiotics; learnings from human milk oligosaccharides and modified starch

  Fangjie F (Fangjie) Gu MSc
  January 26, 2021
• 

  Antimicrobial isothiocyanates from Brassicaceae glucosinolates. Analysis, reactivity, and quantitative structure-activity relationships

  S (Silvia) Andini MSc
  November 6, 2020
• 

  Bridging the immune gap between human milk and infant formula: non-digestible oligosaccharides

  Madelon MJ (Madelon) Logtenberg MSc
  September 18, 2020

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

News

• 

  Intestinal health supportive effects of insect derivatives: In vitro studies towards immune activity, epithelial protection and microbiota modulation

  L (Liyou) Dong MSc
  May 21, 2021
• 

  Prenylated (iso)flavonoids as antimicrobial agent. Production, activity and mode of action

  S (Sylvia) Kallis Angel MSc
  May 28, 2021

Latest publications

• Insights in the recalcitrance of theasinensin a to human gut microbial degradation

  Vincken, Jean Paul , Liu, Zhibin , Bruijn, Wouter J.C. De , Sanders, Mark G. , Wang, Sisi , Bruins, Marieke E. (2021) Journal of Agricultural and Food Chemistry 69 (2021)8. - ISSN 0021-8561 - p. 2477 - 2484.

• Configuration of active site segments in lytic polysaccharide monooxygenases steers oxidative xyloglucan degradation

  Sun, Peicheng , Laurent, Christophe V.F.P. , Scheiblbrandner, Stefan , Frommhagen, Matthias , Kouzounis, Dimitrios , Sanders, Mark G. , Berkel, Willem J.H. van , Ludwig, Roland , Kabel, Mirjam A. (2020) : Wageningen University & Research

• TEMPO/NaClO₂/NaOCl oxidation of arabinoxylans

  Pandeirada, Carolina O. , Merkx, Donny W.H. , Janssen, Hans Gerd , Westphal, Yvonne , Schols, Henk A. (2021) Carbohydrate Polymers 259 (2021). - ISSN 0144-8617 - p. 1 - 10.

• Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise

  Merkx, Donny W.H. , Plankensteiner, Lorenz , Yu, Yafei , Wierenga, Peter A. , Hennebelle, Marie , Duynhoven, John P.M. van (2021) Food Chemistry 334 (2021). - ISSN 0308-8146

More publications