Institut for Fødevarevidenskab (KU FOOD)

Plant based foods and Biochemistry

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.

We work with food sources such as plants, microalgae, fungi, and various side streams. A major focus is molecular and structural characterization of proteins, interactions with other proteins and other components in the food matrix to assess the relation between protein composition, functionality and food quality.

We are in particular interested in plant seed proteins, their quality in respect to amino acid content, in vitro digestibility, content of antinutrients and how processing of the seeds and proteins can affect these parameters.

Research expertise

Biochemical, physical and molecular characterization of food components.
Protein biochemistry and protein quality.
Proteomics
In-vitro digestibility.
Anti-nutritional compounds.
Food microstructure and functionality.
Rheology and texture.
Algae and fungal fermentation.
Processing and fractionation of biological materials.
Enzyme applications and bioengineering.

Facilities

Proteomics platform
IVPD platform
Protein purification
Protein characterization and quantification
Food grade facilities – lab and kitchen

Research projects

Mushroom fermentation of side streams from the food industry
SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods
Photosynthetic cell factories for production of phenylpropanoids (PhotoPro)(NNF Biotechnology-based synthesis & production research - Project Grants 2019) (not yet digital)
Building microstructure and flavor through fermentation of plant ingredients (Erhvervs-ph.d.) (not yet digital)