Research
The reseach at the department of Food Science is divided into two research areas; Animal Food Science and Food Chemistry and Plant Food Science. Within these two areas there are four units.
Animal Food Science
Meat and fish quality
Dairy science
Food Chemistry and Plant Food Science
Food chemistry
Plant food Science
In our research we study the biochemical and nutritional composition of foods of animal and plant origin, and relationships between composition, structure and properties of different foods. The link between food and health, and studies of bioactive compounds in foods play an increasingly important role in our research. Method development and quality assurance for sample preparation and biochemical analyses are important components to allow studies of how various processes affect a specific food and its properties.