Food Quality and Design
The mission of our group is to study and teach in an integrative way how technological factors as such, or in relation to socio-economic and managerial factors, can be used to optimize food quality throughout the food chain.
What is currently going on at the FQD department?
Latest publications
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Inhibition of α-glucosidases by tea polyphenols in rat intestinal extract and Caco-2 cells grown on Transwell
Food Chemistry 366 (2022). - ISSN 0308-8146 -
Contribution of traditional fermented foods to food systems transformation : value addition and inclusive entrepreneurship
Food Security (2021). - ISSN 1876-4517 -
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions
Food Hydrocolloids 121 (2021). - ISSN 0268-005X
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Thesis booklets
- FQD Thesis booklet 2021-2022
- MFQ Thesis booklet
If you are doing your thesis within FQD you can find more information here.
Upcoming events and news
Follow our LinkedIn page to stay updated on our activities, publications and events.
FQD's daily life will be shared on our Facebook page