Research groups

The mission of the Dairy and Processing research group is to deliver high quality research and train the future generations of dairy talents.

The aim of this research group is to obtain a better understanding of food quality and its impact on human health using metabolomics approaches.

Our research group is devoted to advancing knowledge and innovation within food microbiology, gut health and fermentation aiming to solve complex microbiological challenges in food safety, quality, and health through cutting-edge research and technology.

Our research vision is to enhance food quality by understanding complex chemical interactions between food components in sustainable food production, and to implement this knowledge in rational and healthy food design.

The development and success of sustainable innovation in food science hinges on several critical understandings and their exploitation. At Food Design and Sustainability, we have the ability to combine knowledge on environmental sustainable raw materials, green chemistry principles in processing with detailed knowledge about the properties of food components in complex food matrices during processing, storage and consumption. Our expertise further extends to mixed-method approaches, consumer surveys for market entry modelling, absolute environmental sustainability assessment (AESA), and nutritional and environmental life cycle assessment (LCA).

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. 

Our aim is to generate knowledge about functionality of the different food components and their interactions, in order to contribute basic understanding of food ingredients that can be translated into future strategies in food biotechnology.

The research group aims to understand how people perceive and experience foods by making use of their senses and how sensory perception relates to food quality properties, preferences and behaviour.