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
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.
The Laboratory of Food Chemistry offers many courses, thesis projects and internships. Learn more about them.
Separation of flavonoid isomers by cyclic ion mobility mass spectrometryAnalytica 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 monocytogenesInternational 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 enzymesInternational Journal of Biological Macromolecules 225 (2023). - ISSN 0141-8130 - p. 1096 - 1106.
High yield extraction of oleosins, the proteins that plants developed to stabilize oil dropletsFood Hydrocolloids 137 (2023). - ISSN 0268-005X
The path of proteolysis by bovine chymotrypsinFood Research International (2023), Volume: 165 - ISSN 0963-9969
Blueprint to design virtual experiment environmentsComputers and Education Open 2 (2021). - ISSN 2666-5573