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 chairgroup generates and disseminates knowledge of the molecular properties and interactions of key food components within the food matrix during industrial processing and digestion of foods as well as developing biochemical tools in order to improve the quality and healthiness of foods and food. Therefore there is a lot of research to be done on different themes.
Our education
The Laboratory of Food Chemistry offers many courses, thesis projects and internships. Learn more about them.
Latest publications
-
Biochemical and functional characterization of recombinant fungal immunomodulatory proteins (rFIPs)
International Immunopharmacology 15 (2013)1. - ISSN 1567-5769 - p. 167 - 175.
-
The future supply of animal-derived protein for human consumption
Trends in Food Science and Technology 29 (2013)1. - ISSN 0924-2244 - p. 62 - 73.
-
Monitoring the degradation of individual dietary fibres in pig models
University. Promotor(en): Harry Gruppen, co-promotor(en): Henk Schols. - S.l. : s.n. - ISBN 9789461734921 - p.