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 method to determine solid fat content and fat mobility in cheese powder
• New method to evaluate fat distribution in cheese powder
• New method to quantify Ca and P content in skim milk and milk permeate samples
• Data obtained are used to create a new software for visualization of Large Amplitude Oscillatory shear (LAOS) Rheology
• Development of a novel split tongue method to investigate taste interactions
• Developing a new strategy to improve thermo-physical properties of (bio)plastics
• Developing fillers for additive manufacturing for polymers
• New bioinformatics research platforms to uncover protein post-translational modifications.
• New method to quantify microplastics in foods
• New method for testing lipids in ice cream.
• New process developed for dough with high protein content for 3D printing.
• New method for dispersion of enzyme solution while mixing.
• Developed new test system for testing of ingredient in ice cream.
• Optimizing an ESR method to determine and quantify radicals in Biochar
• Developing a GCMS headspace method for quantification of oxidation in cider and apple wine
• Development of new method to investigate starch gelatinization and pasting temperature by simulating the temperature conditions of food production processes by Starch cell
• New method to investigate protein denaturation in relation to further processing.
• New method for testing ingredients in plant based beverages
• New method for testing powder flowability at steady state developed
• New method for correlating powder rheological properties with morphological properties
• New method for optimized freeze drying process in multiple steps at various settings
• New method to estimate the particle agglomeration in a sample over time in a turbid solution in a non-destructive measurement
• Optimizing ingredients in a recipe on the basis of expected water activity in the final product on the basis of isotherms
• New method to screen for the impact of free-flowing agents in cohesive powders
• Developing new method EHD co-jetting method.
• New production method for mushroom extract-loaded electrospun nanocomposite materials based on plant proteins.
• Lipid oxidation development using spin trapping technique.
• Method development within LC Orbitrap Mass Spectrometer New cultivation and downstream processing methods.
• Optimize methods for pigment analysis.
• Method for analyzing a broad range of pigments and phenolic compounds.
• New methods for the identification of endocrine disrupting chemicals.
• New methodology will be developed for the first time to characterize proteins in ryegrass.
• PCR methods, detection of viruses, gene expression analysis.
• New technology for the extraction of starfish oil will be developed.
• Turn the side-stream of shrimp production from waste to sustainable and valuable compounds, such as organic calcium and collagen from a yet unutilized source, considering the food value chain.
• Stability test on the machine to ensure its reliability and consistent performance.
• Developing methods to assess bioaccessibility of nutrients from food.
• Developing new methods for anaerobic and microaerophilic cultivation of bacteria.
• Droplet culturing and screening new LAB strains.
• Applied pulsed electric field at new sources but using standardized parameters.
• MS/MS based untargeted analysis method for molecular screening of microbial fermentation samples
• New processes for extraction of proteins and oils from seeds using a decanter
• Use of pulsed electric field for decontamination of microorganisms while preserving the proteins
• Use of pulsed electric field to enhance extraction of proteins from seeds
• Developing protein analysis by Dumas for non-cooking cheeses
• Developing protein analysis by Dumas for development of tailored gels
• Developing protein analysis by Dumas for extraction and fractionation of proteins from rapeseeds
• Developing a novel chromatography-based method that uses cryotrapping to study off-flavors in aroma mixtures
• GC-O/MS based setup to investigate the potential of this method to be used to create aroma models
• Developing an alternative to traditional aroma models as a proof of concept in identifying sensorily important volatiles
• Development of a new liquid food medium as proxy for solid state fermentation
• Developing methods to understand protein oxidation in foods
• Developing a new PTR-MS method for fast quantification of Geosmin and 2-MIB
• Developing a new PTR-MS method for measuring small flavor compounds, such as sulfur compounds, in seaweed
• Developing new methods to better understand physiological response in triangulation with qualitative interviews about source credibility & trust
• Developing new methods to better understand basic needs and safety in relation to the threat of violations of online privacy 
• 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.