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:

• Minimal processing method consisting of a mild tissue dehydration for its ability to extend shelf life, while not affecting the raw quality of gilthead seabream
• Method for analysis of saponins
• Analytical methods for analysis anthocyanins and their isoforms
• Development of processing of Ulva protein into plant-based meat alternatives
• Developing new processes on how to make plant-based meat alternatives with ulva protein
• Ability to design new multifunctional food materials
• Sustainable and highly efficient catalyst-free method for producing starch-based materials
• New method to determine SFC and fat mobility in cheese powder
• Development of an optimized method for milk minerals
• Method development for processing surplus bread into a flour that can be used in the production of tortilla bread
• New bioinformatics research platforms to uncover protein post-translational modifications.
• New 4D DIA-PASEF for proteome profiling of food protein products
• New visual analytics tool for mass spectrometry data
• Developing a new strategy to improve thermo-physical properties of (bio)plastics
• Developing fillers for additive manufacturing for polymers
• Developing new processes on how to predict juiciness of plant based burgers, using sensory and instrumental analysis
• New ways to process sugar beet pulp to develop a food ingredient
• Data from rheofermenter have been used as input for modelling of bread baking process
• Methods, technology, and processes. The system has been used to quantify proteins and estimate protein solubility, digestion as well as for protein comparative studies
• Used for standard protein analysis
• Lipid oxidation development using spin trapping technique
• Lipid oxidation development using spin trapping technique in microcapsules with low oil content
• Method development to distinguish between organic/non-organic wheat using high-resolution ms
• Process to extract certain pigments from microalgae
• Working on a new allergy diagnostics method
• Methods for the identification of endocrine disrupting chemicals
• New methods are developed for the analysis of birch sap proteins
• New methodology for purification of proteins from peanuts usable for peanut allergy diagnosis and treatment
• PCR methods, detection of viruses, gene expression analysis
• PCR methods, processing technologies, predictive models for growth/inactivation, starter cultures
• Development of a setup to extraction most off flavors from green proteins intended for human consumption
• Used to analyze molecular weight and size of fish skin gelatin , pea protein and their complexes
• Exploring the laboratory evolution of lactic acid bacteria
• Fermentation scale-up from lab scale.
• Developing of methods to assess bioaccessibility of nutrients from food
• Applied PEF at new sources but using standardized parameters
• Green treatments
• Developing new methods: testing how implicit methods (e.g., heart rate) can complement explicit data (e.g., surveys) to analyze consumer behavior to (healthy) snacks
• New methods to characterize aquaporin integrated lipid and polymer vesicles
• New method for preparing sustainable marine fuel
• Development of SAXS to detect the gel strength
• Untargeted LC-QTof-MS/MS analysis of grape samples
• Developing a MS method for quantification of γ-glutamyl peptides
• Developing new Real-Time PCR tools for investigating fecal transplants
• Optimizing process of submerged fermentation of fungal mycelia and waste stream material from sugar production
• Developing membrane filtration processes for purification of rapeseed proteins
• Developing a GC-recomposition with inclusion of the nitrogen-cooled cryo-trap
• Optimization of processing of whey
• Better use of side-streams from the slaughter industry
• Warning system to detect phage problems in cheese productions
• Developing a MS method for analysis of phenolic compounds in rapeseed, intact protein analysis in rapeseed, protein modification with phenolics in rapeseed samples
• MS/MS based untargeted analysis method for molecular screening in plant protein sources
• PTR-MS for detection of aroma compounds in beer, dilution for analysis in alcohol matrix
• PTR-MS for quantifying key off-flavor terpenoids in recirculated aquaculture systems
• New sample preparation method for the ¹H NMR analysis of samples from batch fermentations
• Use of NIRS and PTR-MS as proxy methods for GC-MS and ¹H NMR for the analysis of cheese quality
• New method to determine expected shelf life in packed goods based on water activity, hygroscopicity and water vapor transmission rate using the Vapor Sorption analyzer
• New method for extracting potential antioxidants from plant based material using rotavap
• New method to understand powder flowability using shear cell and Vapor sorption analysis and climate chambers for conditioning developed
• Freeze drying of new matrices and test of freeze drying using stabilizing agents developed
• New method to stabilize colorants using freeze drying
• New method to analyze hygroscopicity of a sample using Vapor sorption analysis developed
• Methods to determine water adsorption and desorption on both dry and wet samples developed
• Developing an ESR method to determine and quantify radicals in Biochar
• Developing an ESR method to determine structural differences between a catalysator copper complex system where copper was bound as dimer or singlet.