The research-based education provides the student with an excellent basis for a career in the food industry and trade, food safety authorities, as well as in research. The two focus areas of research are food production chains and food quality and healthy nutrition.
Food processing, especially management of the processing chain of domestic food raw materials.
Use of bioprocessing in optimising the content and nature of health beneficial food constituents.
Maintaining chemical, microbiological, nutritional and sensory quality.
Properties of food constituents, their reactions and interactions in food matrices
Health beneficial food constituents: identification, production and optimising with use of bioprocessing
Sustainable production of raw materials such as protein sources
Food production chains of domestic raw materials
Nature friendly packaging
Processing laboratories and pilot plant facilities
Take a closer look at research groups on food production chains:
The impact of food constituents and their reactions on healthiness and taste of food.
The chemical and microbial safety of food including risk assessment and management.
Factors associated with the choice of food and the impact of diet in sustaining health.
Bioactive compounds and dietary fibre and their reactions
Chemical food safety
Microbial quality of food
Heritability and changes of food preferences in different consumer segments
Nutrition and health from both epidemiological and experimental points of view
Societal food behaviour and nutrition
Special focus areas regarding global nutrition
Read more about research on Food quality and healthy nutrition.