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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From plant to fungal biomass Agaricus bisporus can utilise lignin and humic substances
K (Katharina) Duran-Trebuch MSc
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Discolouration by iron-phenolic interactions: colourful insights into the mechanisms and proposed solutions for food fortification
J (Judith) Bijlsma MSc
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Maillard reaction of milk proteins
Hugo H (Hugo) Branco Cardoso MSc
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Pectin methyl-ester distribution; analysis, modification and biofunctionality
dr. É (Éva) Jermendi
Research themes
Latest publications
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Separation of flavonoid isomers by cyclic ion mobility mass spectrometry
Analytica Chimica Acta (2023), Volume: 1244 - ISSN 0003-2670 -
Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes
International Journal of Food Microbiology (2023), Volume: 390 - ISSN 0168-1605 -
The fate of insoluble arabinoxylan and lignin in broilers : Influence of cereal type and dietary enzymes
International Journal of Biological Macromolecules (2023), Volume: 225 - ISSN 0141-8130 - p. 1096-1106. -
High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets
Food Hydrocolloids (2023), Volume: 137 - ISSN 0268-005X -
The path of proteolysis by bovine chymotrypsin
Food Research International (2023), Volume: 165 - ISSN 0963-9969 -
Blueprint to design virtual experiment environments
Computers and Education Open (2021), Volume: 2 - ISSN 2666-5573