| Mission |
The laboratory of Food Chemistry is involved in teaching and research within the area of Food Technology. Education: The courses are part of the Food Sciences, Biotechnology and Human Nutritionand Health curricula. In the courses key components and key reactions are discussed in the context of the food matrix. Also, the consequences of these reactions for the quality parameters, nutritional value and bio-activity of foods are discussed. Major topics are: Knowledge of raw materials and ingredients, especially of the key components Understanding of the key chemical and biochemical reactions both qualitatively and quantitatively and the influence of different (processing) conditions on these reactions Quality analysis of foods using different methods/techniques. Research: The research aims to identify firstly, components that influence the quality and processing parameters of raw materials, and secondly, changes occuring in foods and ingredients during processing and storage. In addition, there is a focus on enzymatic processes which can be used in the production of ingredients or foods. With the knowledge obtained, quality parameters of the endproduct can be predicted. End-product quality parameters can also be translated into targets for improvement of raw materials via modification of metabolic pathways. Furthermore, the knowledge will enable manufacturing processes to be modified for two purposes: increase the efficiency of processing and raw material usage, and produce high value- added foods and/or ingredients, i.e. functional foods. Research topics are: Carbohydrates and proteins and their interactions with other components. Due to their composition and reactivity carbohydrates and proteins determine, to a large extent, the quality and functionality (texture, aroma binding , bio-activity, etc.) of foods/ingredients. |
