The division of Food Science focus on enhanced and safe utilization of existing and new raw materials for a sustainable food production.

Research Areas

Research in this division is categorized based on the activities conducted in individual labs. For details please follow the links:

Food Quality, Processing and Safety

The main focus is on increasing the knowledge of food raw materials, understanding processes taking place in food raw materials and how these influence the quality and stability of the food products.

Research Themes

• Marine lipids
• Proteins and peptides
• Biopolymers
• Metabolites and pigments
• Shelf life and quality of raw materials and products
• Quality changes through processing, main focus on seafood
• Food safety
• Biofilms
• Development of hygienic processing equipment
• Rest raw materials
• New raw materials (e.g little utilized resources (LUR) included seaweed)
• Sustainability within the food value-chain

Structural Functional Characterisation of Biomolecules

Principle Investigator: Alexander Dikiy

Research Themes

Analysis and determination of the metabolic profiles of agricultural and industry relevant processes such as: food storage, food processing, animal health, bio-prospecting, plant biomass processing, byproduct reuse, waste water purification.

The main focus of the lab is to determine how to best preserve the original quality of a product and to support the industry in finding novel use of bio-active compounds in various biological sources. Our lab is involved in several EU projects and within them we develop new protocols and analyse milk (raw, processed and milk industry waste), food industry waste (fish, beer, meat, sugar) and agricultural weeds.