FOODHAY research infrastructure underpins the ability to develop new methodologies or technologies. FOODHAY equipment can be used alone or in combination with other research facilities held by the research partners. The types of new methods or technologies being developed through accessing FOODHAY equipment is shown here:

• New methods for extracting and assessing soluble sugars, low molecular weight dietary fiber and monosaccharides composition of high molecular weight fiber were implemented
• Optimizing spraying protocols against grey mould and storage conditions for improved shelf life, and reduced food waste
• Processing of sunflower press cakes into novel foods and food ingredients
• Testing milk quality in climate friendly production strategies
• To validate the novel AmiNIC biosensor
• New method for processing surplus bread into a flour that can be used in the production of wheat bread
• New method for rapid analysis of breath composition after ingestion of different sweeteners
• Novel split tongue method to investigate taste interactions and its applications
• New processes on how to predict juiciness of plant based burgers, using sensory and instrumental analysis
• New methods to analyze the monomer composition of some complex polysaccharides
• New bioinformatics research platforms to uncover protein post-translational modifications.
• New 4D DIA-PASEF for proteome profiling of food protein products
• Application of enzymatic/physical treatment to modify the starch molecules in wheat and oat flour to increase shelf life of bakery products
• New visual analytics tool for mass spectrometry data
• New methods for characterizing the protein composition and molecular weight determination
• New methods for assessing protein-starch interactions
• New methods for obtaining different biomaterials
• Application of enzymatic and physical treatment to modify the starch molecules to extend shelf life of bakery products
• New method of production of soft ice on a base of aquafaba
• New method for production of frozen smoothie.
• New method of production for plan-based analogs.
• New method of encapsulation of powder with ethylcellulose
• New method of particle agglomeration.
• Radical formation in fish meal analyzed with electron spin resonance (ESR) spectroscopy
• Assessment of antioxidant activity/radical scavenging activity of berries by electron spin resonance (ESR) spectroscopy
• Direct measurement of radical formation in breakfast cereals by ESR spectroscopy
• Screening the antioxidant activity of potential of fermented foods with anti-inflammatory activity analyzed by electron spin resonance (ESR) spectroscopy
• Analysis of radicals in food meal and finished fish food by ESR spectroscopy
• Detection of oxidation in an ingredient in a polishing suspension by monitoring radical formation by electron spin resonance (ESR) spectroscopy 
• Stability of gelatin coated fish meal by monitoring radical formation by electron spin resonance (ESR) spectroscopy
• Analysis of spin-trapped radicals in rapeseed oil by ESR spectroscopy
• Analysis of the oxidation status of rapeseed oils pressed in laboratory scale screw press versus industrial scale pressing equipment
• Detection of radical formation in yoghurt by ESR spectroscopy and using PBN spin-trap technique
• GC headspace analysis of volatiles components in of blueberry flavored date fruit bars
• GCMS headspace analysis of volatile components in cuts from plum kernel distillation
• GCMS headspace analysis of volatile oxidation products in butter cookies
• Analysis of the volatile component/degradation products in different fish oil
• Testing pellet quality of a new novel feed for fish
• Mixing new novel ingredients into fish oil
• Explore new ideas to add neurophysiological methods to the social science methods toolbox - triangulate the neurophysiological methods with the classical qualitative and quantitative methods
• Methods for pupil size contingent eye tracking
• Deep Learning algorithms for histological assessments of toxicological effects
• Developing new method/protocols for analyzing different types of food ingredients interactions and reactions
• Developing of methods to assess bioaccessibility of nutrients from food
• Method for high throughput screening of PFAS
• New fermentation methods for non-Saccharomyces yeasts for implementing in fermentation processes
• New method adjusted to samples related to differences in protein aggregates profile of cow and camel milk products
• New methods to quantify polyphenolic compounds and pigments
• New technology to extract lutein from microalgae
• New technology to obtain antioxidant peptides from seaweed and potato proteins
• Optimization of protein extraction in insect proteins applied in food
• PCR methods, detection of viruses, gene expression analysis
• PCR methods, processing technologies, predictive models for growth/inactivation, starter cultures
• New warning system to detect phage problems in cheese productions
• New methods to characterize aquaporin integrated lipid and polymer vesicles
• Functionalizing zein protein to prepare an oleogel
• New method for preparing sustainable marine fuel
• Development of SAXS/WAXS usage for complex catalyst systems
• Development of SAXS to detect the gel strength
• Development of micro-/nanoparticles for potential food-related applications
• New methods to test for protein of interests’ activity
• Developing new machine learning models to analyze scattering data
• Development of a technology platform for application of several multivariate rapid sensors in a production environment
• Untargeted LC-QTof-MS/MS analysis of grape samples
• Developing a quantitative analysis method for AGEs in food and biological materials
• Testing the combination of heat and UV as a means to produce stable and soluble whey protein aggregates
• Developing a MS method for quantification of γ-glutamyl peptides
• Developing online surveying tools for consumer and sensory testing including in a buffet setting