Molecular Food Science

Foods are made up of molecules. Understanding the properties and stability of food requires the understanding of the chemistry and physics of mixtures of molecules. 

Picture of petri dish with a smiley face

The Molecular Food Science research group use physical and chemical principles and methodologies to study and develop foods, beverages, and ingredients with new properties and an extended stability. This is based on a multiscale approach, where properties of ingredients and their interactions at a molecular level are sought to be linked to macroscopic food properties and quality as well as the generation of new food structures.

 

  • Food material science

  • Food colloidal systems

  • Brewing and beer chemistry

  • Structural food physics and soft matter self-assembly

  • Oxidative stability of foods and beverages

  • Radicals in foods and beverages

  • Use of electron spin resonance spectroscopy (ESR) in food science

  • Small-angle x-ray (SAXS) and neutron scattering techniques and related advanced data analysis and modeling

  • Food packaging

 

  • Dynamic vapour sorption (DVS Intrinsic)

  • ESR-spectroscopy (Magnettech Miniscope MS-200 and MS-5000)

  • SAXS/WAXS (Xenocs Nano-InXider)

  • Beer analytical chemistry lab (Density, turbidity, O2, CO2, and foam stability)

  • Contact angle and surface tension (Dataphysics OCA25)

  • Particle size and zeta potential (Malvern Zetasizer Nano ZSP)

  • Isothermal titration calorimetry (TA Instruments NanoITC)

  • Stopped flow kinetics (Applied Photophysics)

  • Gas permeability of films and packaging materials (PBI Dansensor)

  • Gas analyzers and oxygen sensors

 

 

Group members:

Name Title Phone E-mail
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Andersen, Mogens Larsen Professor +4535333262 E-mail
Bakalis, Serafim Professor +4535336314 E-mail
Erichsen, Henriette Rifbjerg Laboratory Technician +4535333288 E-mail
Hougaard, Anni Bygvrå Associate Professor +4535333607 E-mail
Johansen, Kim Lou Senior Consultant E-mail
Kirkensgaard, Jacob Judas Kain Associate Professor E-mail
Qi, Xiaowei PhD Fellow +4535324756 E-mail
Risbo, Jens Associate Professor +4535333224 E-mail
Tan, Haoyuan Research Assistant +4535332133 E-mail

Contact the research group leader:

Professor
UCPH FOOD section: 
                    Ingredient and Dairy
                    Technology
Department of Food Science, University of Copenhagen (UCPH FOOD)
Rolighedsvej 26, room number 782-74-C409
1958 Frederiksberg C
Denmark
Phone +45 35 33 32 62