Magnetic Resonance Spectroscopy Applied to Foods
For an impression of the ongoing projects in the groups of Dr. Henk Van As and Prof. Dr. John van Duynhoven, please see their Research Poster.
Product Structure
Within the domain of food structure one seeks to unravel the structural organisation and dynamics of components in food stuffs. This represents a challenge due to the large range of distance and time scales that are involved. Magnetic resonance techniques (NMR and MRI) distinguish themselves by covering virtually all length scales and its ability to assess dynamic events in a non-invasive manner.
Current projects:
- Small-angle SCattering and NMR Methods for Dynamic Multiscale Structural Characterisation
- Dynamic sub-micron assessment of hybrid biopolymer networks
Product Composition
Understanding the relationships between food composition and sensorial appreciation by consumers is key for rational design of improved food manufacturing processes. NMR allows a rapid and unbiased view on food compositions. Research focuses in particular on molecular identification of
actives responsible for sensorial and nutritional quality, in particular in relation to the detrimental effects of lipid oxidation.
Current projcts:
- Early assessment of lipid oxidation markers in food emulsions
- Hyphenation of microfluidics and microcoils for rapid identification and quantification of bioactives
Product-Comsumer Impact
Metabolomics has taken a firm position within nutritional research since it can provide direct feedback on phenotype and metabolic effects of nutritional interventions. Research focussses on two areas where NMR-based metabolomics can make critical contributions.
Current projects:
- Ability to Adapt