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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Design of Virtual Experiment Environments
Sjors SV (Sjors) Verstege MSc
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Mechanism-based markers for early assessment of lipid oxidation in mayonnaise by magnetic resonance spectroscopy
Donny ir. DWH (Donny) Merkx
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Prenylated (iso)flavonoids as antimicrobial agent. Production, activity and mode of action
S (Sylvia) Kallis Angel MSc
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Intestinal health supportive effects of insect derivatives: In vitro studies towards immune activity, epithelial protection and microbiota modulation
Liyou L (Liyou) Dong MSc
Research themes
Food proteins
Phytochemicals
Food carbohydrates
Lignocellulosics
Food lipids
Design of e-learning materials
Immunomodulation by food
Technology of cereal foods digestibility
Latest publications
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Prenylated (iso)flavonoids as antifungal agents against the food spoiler Zygosaccharomyces parabailii
Food Control 132 (2022). - ISSN 0956-7135 -
Separation of isomeric cereal-derived arabinoxylan-oligosaccharides by collision induced dissociation-travelling wave ion mobility spectrometry-tandem mass spectrometry (CID-TWIMS-MS/MS)
Food Chemistry 366 (2022). - ISSN 0308-8146 -
Configuration of active site segments in lytic polysaccharide monooxygenases steers oxidative xyloglucan degradation
Biotechnology for Biofuels 13 (2020)1. - ISSN 1754-6834 - 19 p. -
A targeted prenylation analysis by a combination of IT-MS and HR-MS : Identification of prenyl number, configuration, and position in different subclasses of (iso)flavonoids
Analytica Chimica Acta 1180 (2021). - ISSN 0003-2670 -
Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise
Food Chemistry 334 (2021). - ISSN 0308-8146