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.
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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A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation
Journal of Food Composition and Analysis 86 (2020). - ISSN 0889-1575 -
Facile enzymatic C<sub>γ</sub>-acylation of lignin model compounds
Catalysis Communications 136 (2020). - ISSN 1566-7367 -
Enzymatic fingerprinting of isomalto/malto-polysaccharides
Carbohydrate Polymers 205 (2019). - ISSN 0144-8617 - p. 279 - 286. -
Cell wall disruption increases bioavailability of Nannochloropsis gaditana nutrients for juvenile Nile tilapia (Oreochromis niloticus)
Aquaculture 499 (2019). - ISSN 0044-8486 - p. 269 - 282.