Welcome to the unit of food chemistry
At the research group of Food Chemistry, we conduct research, teaching and information. We offer you two interesting courses in the areas of food chemistry and human nutrition. In the food chemistry course, students receive a broad orientation on food analysis, chemical composition of foods, and chemical and physical changes associated raw materials to final food products ("From Farm to Fork"). The course in human nutrition is given in collaboration with Nutritionists at Uppsala University and Swedish Food Administration, Uppsala.
One of the bottlenecks in food science research is effective analytical methods in compliance with quality assurance. Division of food chemistry continuously conducts research in method development, especially in the field of lipids, sterols and sterol oxidation products, certain vitamins and bioactive compounds. Emphasis is given on optimisation and validation of sensitive analytical methods based on GC, GC-MS, HPLC and HPLC-MS.
Guest researchers:
Geoffrey Savage, guest prof (New Zealand)
Md Abdul Alim, postdoc researcher (Bangladesh)
Mohamed Hefni, guest PhD-stud (Egypt)
Rachid Tir, guest PhD-stud (Algeria)
Barbara Buettner, guest PhD-stud (Germany)
MSc students:
1. Anna Johansson från HUV on "Effects of feeds on egg phospholipids"
2. Kristina Littmarck (Livsmedel) hos Fazer Amica on "Use of preservatives in slected food products".
Food Chemistry Division – Research Profile
• Research on Food and Feed Lipids
• Research on Food Safety (lipid oxidation) (http://www.ub.es/feedfat/)
• Research on Food Analysis
• EuroFIR - European Food Information Resource (www.eurofir.net)
• Research on Bioavailability
• Research on Vitamins and bioactive compounds