Our work focuses on extraction, identification and purification of specific active compounds and functional ingredients in food and on optimizing this process, and on understanding the relation between the chemical composition of food and its physicochemical and physical properties in relation to both the food industry and the culinary preparation of food.
We aim to contribute to the next generation of functional ingredients, food processing and preparation techniques, and novel food products to promote both health, well-being, and well-taste.
Image: Mayonnaise as seen using a CARS microscope.
We have a large range of state-of-the-art equipment for food analysis and food investigation available. This includes analytical equipment such as HPLC, GC, AAS for chemical analysis and various modern microscopy techniques e.g. super-resolution fluorescence microscopes and stimulated Raman spectroscopy microscopes for detailed structural investigation.
Group members:
Associate Professor Mathias Porsmose Clausen
Associate Professor Knud Villy Christensen
Emeritus Birgir Norddahl
Food Science and Technology
