The science Team performs research on food chemistry covering micro and macro-nutrients, from animal, plant and macroalgae origin, in relation to the entire value chain, green transition and the circular bioeconomy. This include research on natural genetic resources and valurization into high quality food products and ingredients, as well as other impacts of primary factors on food materials. Our research is underpinned by development of analytical methods and bioinformatics in these areas.
Key areas are lipid, protein, vitamins and pigment chemistry, including proteomics, peptidomics, metabolomics, together with oxidative and enzymatic stability of foods, further to molecular markers and changes of processing, and food structure. The research contributes to a more sustainable food production and processing with focus on biorefinery of green and blue raw materials and climate friendly dairy production e.g. cellular produced milk constituents.
The outcome provides potentials for development of novel foods, ingredients, or functionalities from raw materials and co-products, as well as contribute to limiting food waste and extending shelf life of foods.
Lab and pilot processing facilities, include micro- and ultrafiltration units, homogenizer, equipment for high intensity ultrasound, a pilot dairy plant and UHT-DSI. State-of-the-art analytical facilities aligned to these areas include static and dynamic light scattering (DLS), analytical and preparative chromatographic techniques, 1D and 2D gel electrophoresis, fluorescence spectroscopy, confocal microscopy, texture analysis, tensiometry, rheometry, differential scanning calorimetry (DSC) and potentiometric titration. Our research infrastructure consist of a large range of cutting-edge mass spectrometry (MS) and chromatography instruments such as, NanoLC- TimsToF Pro, 2D LC-ESI/Q-ToF MS/MS with ion mobility, LC-ESI/MS triple Q, and, ICP-MS.