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Food Chemistry & Technology

The Science Team Food Chemistry & Technology

The Science Team performs research on food chemistry and technology, including changes in quality of raw materials in relation to production and further related to processing, packaging and storage of foods.

The outcome areas comprise characterization of animal- and plant-based proteins and lipids for food, as well as changes induced by production, storage and processing. This includes evaluation of new potentials for development of ingredients or new proteins sources. Key areas are lipid and protein chemistry (to include proteomics, enzymes), structure and functionality of protein and lipid networks, oxidative stability, pigments, ingredients and content of health promoting and bioactive compounds, texture and rheology, as well as current and emerging technologies for food processing and their influence on the food matrix.

Key areas include lipid and protein chemistry (proteomics, peptidomics), enzymes, structure and functionality of protein and lipid networks, and finally oxidative deterioration.

State-of-the-art facilities aligned to these areas include a pilot dairy plant, lab scale ultrafiltration unit and equipment for purification of biomolecules, equipment for mass spectrometry (GC-MSD, QToF-GC-MS, LC-ESI/MS-Q, MALDI ToF MS/MS, LC-ESI/MS/MS ion trap, 2DLC-ESI/Q-ToF MS/MS with ion mobility source, LC-ESI/MS triple Q), electron spin resonance (ESR/EPR), static and dynamic light scattering  (DLS), Fourier transformed infrared spectroscopy (FT-IR), and fluorescence spectroscopy, confocal microscopy, texture analysis, tensiometry, rheometry, differential scanning calorimetry (DSC), potentiometric titration and equipment for high intensity ultrasound.

Science leader:

Associate professor Lars Wiking, tel. +45 8715 7805, e-mail: lars.wiking@food.au.dk.
Aarhus University, Department of Food Science, AU Foulum, Blichers Allé 20, DK-8830 Tjele.