At the Department of Molecular Sciences, we conduct research in the fields of chemistry, molecular biology, food science and microbiology.
Our research is often performed in collaboration with industrial partners and has resulted in several innovations, patents and tech companies.
Chemistry and Biotechnology
We conduct research and education in the fields of inorganic chemistry, physical chemistry, organic chemistry, natural products chemistry, molecular biogeochemistry and molecular biology.
Research areas in chemistry and biotechnology:
- Functional nanomaterials
- Molecular structures
- Chemistry and Biology at Environmental Interfaces
- Molecular biotechnology
- Molecular metabolism
- Plant catabolism
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.
Research areas in food science:
Our microbial research spans a broad range of biotechnical applications, such as production of biofuels, biopreservation, food fermentations, microbial feed production for aquaculture, biological control, probiotics, novel antibiotics, degradation of pollutants and enzyme discovery. In this work we have also competence in regard to formulation as well as safety assessment and regulations.