Food design and sustainability
The purpose of our research group is to sophisticate the development of enjoyable, healthy, sustainable foods. This involves understanding of the interplay between raw material, production, consumption and nutrient utilization.
A prerequisite for innovative solutions within healthy and tasty food together with environmental friendly production is the 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 functionality and sensory accept. We exploit molecular principles and gastronomical potential for rational improvement of foods. We work with the utilization of raw materials, novel ingredients and innovative processes for the future food based on the interplay between functionality and sensory accept.
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Food processing/production (large scale (industrial) and small scale (kitchen))
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Product innovation/prototyping
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Non-thermal/new technologies
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Product performance incl. instrumental and fast sensory methods
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Sensory acceptance
- Gastrophysics
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Gastronomic laboratories
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Evaluation laboratory
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Technologies; High pressure equipment, Ultra sound equipment
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Differential scanning calorimetry
Group Members
Navn | Titel | Telefon | |
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Søg i Navn | Søg i Titel | Søg i Telefon | |
Alon Cnaany | Gæsteforsker | +4535324026 | |
Ashwitha Amin | Ph.d.-stipendiat | +4535333787 | |
Kirsten Sjøstrøm | Laboratoriekoordinator | +4535333203 | |
Michael Bom Frøst | Lektor | +4535333207 | |
Ole G. Mouritsen | Professor emeritus | ||
Sanne Sansolios | Koordinator | +4535327017 | |
Vibeke Orlien | Lektor | +4535333226 |