Our research is focused on food structures, formulation technology and their importance for product quality. Research can include: mapping of raw material properties, principles for developing formulations and methods and consequences of consumption, as well as creation/preservation of active health-promoting properties. We study the changes that take place during processing, equipment optimization, processes, and systems with respect to the environment, safety and economy. Food chemistry and formulation are areas that deal with the chemical description of molecular and colloidal properties which illustrate the relationship between biological processes, structure, and quality in composite systems such as food, pharmaceuticals and consumer goods. We are looking for explanatory models from molecular to colloidal level in food production. Great importance is attached to the development of new and specific food analyzes. An important research project involves physiochemical changes in dietary fiber during processing. Further research areas include drug technology, milk quality, milk genomics, milk systems, starch formulation,drugs, surfacants, homogenization technology, immunology and genomic analysis. Emerging-technologies include qPCR, microscopy, AF4, bioinformatics, 16s sequencing, GC, HPLC, molecular biology, histology, and more.
Research is conducted to describe and optimize food processes. Food Engineering includes modeling, hydrodynamics, heat and mass transfer and evaluations that are needed to design and optimize unit operations, processes and technical systems for food production. Dairy technology also includes the functional properties of milk systems and its impact in the dairy industry. We study reactions in the handling, storage and processing of food. Furthermore, research is carried out on heat and mass transport in solid and liquid foods, as well as on colloidal and molecular structural changes in the chain from raw material to food, including fruit, vegetables and dairy. Relationship between structure and quality are studied. Technologies include electric-fields, shelf-life analysis, chemometrics, emulsions, pilot-plants, unit-operations, pickering-emulsions, food-design, solar-drying, physiological stress, drops-breakup, CFD, PIV and vacuum impregnation.
Research is conducted on how different food diets, processes and components affect different physiological parameters, eg cardiometabolic risk markers, the composition and activity of intestinal flora, and cognitive functions. The health effects are studied in relation to the chemical and physical properties of food, as well as changes in the microflora of the intestine, composition and metabolism. Food hygiene studies develop precise methods for the identification of bacteria and to clarify their role in food and human health. Food chemistry studies reactions, incl. enzymes, in the handling, storage and processing of food. Great importance is attached to the development of new and specific food analyses. An important research project involves physicochemical changes in dietary fibre during processing. The research area includes prebiotics, probiotics, functional-foods, dietary-intervention, metabolism, microbiome, bioavailability, metabolites, Alzheimer's, diabetes, gut-brain-axis, cognitive functions, obesity, quinoa, rapeseed, glycemic-response, inflammation, colonic-fermentation, fatty-acids, bile-acids and consumption.