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Food quality and safety: lipids, vitamins and other bioactive compounds

Food components and reactions affecting nutritional and sensory quality and safety of foods are investigated. We investigate bioactive compounds of the dietary fibre complex and  natural enhancement of vitamins in foods. The special focus lies on vitamin B12 and folate production by bioprocessing.  We also study lipids and their reactions and utilization of new protein sources as well as micro algae.

• Vitamins - current focus on vitamin B12 and folate
• Lipids and their chemical and enzymatic reactions
• Antinutrients and flavour in legumes and other protein sources
• Utilization of micro algae

 See page of the research group for more information (Food quality and safety: lipids, vitamins and other bioactive compounds)