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Food Chemistry & Technology

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 micro and macro nutrients, from animal and plant origin, in relation to the entire value chain, and the circular bioeconomy. This includes evaluation of potentials for development of novel foods, ingredients, or functionalities from raw materials and co-products. Key areas are lipid, protein and carbohydrate chemistry (including proteomics, peptidomics and glycomics), structure and functionality of networks, oxidative stability, pigments, ingredients, and digestibility of food proteins and glycemic carbohydrates, and content of health promoting and bioactive compounds, texture and rheology, as well as current and emerging technologies for food processing, packaging and their influence on the food matrix.

Research facilities:

State-of-the-art analytical facilities aligned to these areas include static and dynamic light scattering  (DLS), analytical and preparative Size Exclusion Chromatography, Fourier transformed infrared spectroscopy (FT-IR), electron spin resonance (ESR/EPR), and fluorescence spectroscopy, confocal microscopy, texture analysis, tensiometry, rheometry, differential scanning calorimetry (DSC) and potentiometric titration. A large range of mass spectrometry and chromatography instruments are possess (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, ICP-MS).

Lab and pilot processing facilities, include micro- and ultrafiltration units, homogenizer, equipment for high intensity ultrasound, a pilot dairy plant, UHT-DSI,  and pilot co-rotating twin-screw extruder (in 2021), 

Science Team Leader:

Lars Wiking

Associate professor, Science Team Leader