Food design and sustainability

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.

We advance the development of sustainable foods rooted in our understanding of the interplay between green chemistry principles, functionality and consumer accept. We exploit molecular principles and gastronomical potential for environmental and rational improvements of foods.  We work with the utilization of unexplored raw materials, novel ingredients and bioactive compounds in the design of health-improving functional foods. Lastly, we integrate environmental and nutritional life cycle assessment of innovative processes aiming at zero waste food supply value chains and the future nutrient rich foods based on the interplay between functionality and consumer accept.

Contact the research group leader: 

Marianne Thomsen