| Mission |
The research is both of a fundamental and an applied nature. It serves the optimization of existing and the development of novel processes to manufacture foods, and the improvement of food quality from a consumer perspective. Research themes are: 1. Optimization of food quality in a chain-oriented approach, i.e. from raw material to end product. Development of tools to control and predict food quality from a food chain perspective 2. Mathematical modelling of changes in food quality attributes in products during processing and storage 3. Measurement of healthiness of food products, healthiness as a quality determinant of food products and the effect of processing on this 4. Food packaging in relation to food quality: interactions between packaging and product, packaging as a way to influence quality and shelf life 5. Sensorial aspects of foods, translation of consumer wishes into product characteristics, effects of processing, importance in food product design 6. Sustainability of food production systems, systems analysis 7. Milk and dairy products (chemical and physical aspects, fermentation) |
