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
Latest publications
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Indole phytochemical camalexin as a promising scaffold for AcrB efflux pump inhibitors against Escherichia coli
Biomedicine and Pharmacotherapy (2025), Volume: 182 - ISSN 0753-3322 -
Mix it up : Stability of oil-in-water emulsions made with commercial pea and potato protein isolate as emulsifier
Innovative Food Science and Emerging Technologies (2025), Volume: 100 - ISSN 1466-8564 -
Separation of triacylglycerol (TAG) isomers by cyclic ion mobility mass spectrometry
Talanta (2025), Volume: 281 - ISSN 0039-9140 -
From 13C-lignin to 13C-mycelium : Agaricus bisporus uses polymeric lignin as a carbon source
Science Advances (2024), Volume: 10, Issue: 16 - ISSN 2375-2548 - p. eadl3419-eadl3419. -
Barley-derived beer brewing by-products contain a high diversity of hydroxycinnamoylagmatines and their dimers
Food Chemistry (2024), Volume: 453 - ISSN 0308-8146 -
Quantitative peptide release kinetics to describe the effect of pH on pepsin preference
Process Biochemistry (2023), Volume: 134 - ISSN 1359-5113 - p. 351-362.