Food chemistry research at UCPH FOOD

The research in food chemistry at the Department of Food Science at the University of Copenhagen (UCPH FOOD) aims to obtain detailed mechanistic knowledge of the chemical reactions that occur in food during processing and storage.

Picture of different foods and scientific devices

Processing of foods are often required in order to obtain long shelf life for increased export to feed the world with a growing population and to reduce food waste by better utilisation of valuable components in food raw materials. Thermal processing of foods (e.g. pasteurization, dehydration) is widely used to postpone microbiological decay and prolong shelf life, but can create a range of chemical and physical modifications of food components, which influence texture, flavour and functionality, and induce potential concomitant effects on nutritional value and human health. Non-thermal processing technologies can be used as minimal preservation methods, and will affect the food components differently than heat processing. Moreover, these technologies can be utilized to positively modulate the structure and functionality of biomolecules. The research in food chemistry conducted at Department of Food Science contributes to achieve detailed mechanistic knowledge about the chemical reactions occurring in foods during processing and storage.

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The research project: SEEDFOOD

Most of the rapeseed grown in Europe is used for industrial oil production and animal feed. The SEEDFOOD project aims to change this by creating new fundamental knowledge, so the proteins instead can be applied in new food types for human consumption. Read more about SEEDFOOD.