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Differentiated & Biofunctional Foods

The Science Team Differentiated & Biofunctional Foods

The science team’s activities focus on how to improve product quality, add new positive features to well-known food products or develop new types of food products

The topics include research in alternative sustainable production systems to differentiate the raw product and evaluate product quality parameters such as the tenderness/texture, colour, taste and bioactive and nutritionally important constituents of food products. The team’s activities also include new ways of producing foods and ingredients as well as effects of bioactive components e.g. in cells from liver, muscle and intestine incl. activity of detoxification enzymes, glucose uptake and metabolism and uptake over intestinal cells. Metabolomics is integrated into the research for investigating health promoting as well as functional properties of different foods. These research activities also include intervention studies in animal models and humans and is conducted in collaboration with researchers from leading research environments.    


Research facilities

The team’s facilities and analytical equipment include: HPLC, GC/GC-MS, rheometer, 600 MHz NMR-spectrometer and state of the art LC-MS-equipment for metabolomics analyses as well as cell laboratories for studying both plant cells (AU Årslev) and animal cells (AU Foulum). Being located at AU Foulum, the science team also has access to stable facilities for several types of farm animal. The Department of Food Science disposes over 100 ha of research fields at AU Årslev, including a 16-ha organic farming research site and modern greenhouse facilities.    

Science Leader:

Jette Feveile Young, tel. +45 8715 80 51, e-mail: JetteF.Young@food.au.dk
Aarhus University, AU Foulum, Blichers Allé 20. DK-8830 Tjele.