Raw material and food composition and structure

Last changed: 04 January 2020

Within this competence area we conduct studies on how different factors in the production of food raw materials and refining processes affect the biochemical composition and microstructures of foods.

This knowledge is important to understand and predict the consequences of variation in the raw material for processing into different products. Understanding the impact of raw material on functionality is also important in creating added value products, as well as in maintaining or creating new structures in the food with improved sensory and nutritional properties.

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