Laboratory of Food Chemistry
The laboratory of Food Chemistry is engaged in research and education about food chemistry. Our mission is to generate and disseminate knowledge of the molecular properties and interactions of key food components within the food matrix during industrial processing and digestion of foods AND to develop biochemical tools in order to improve the quality and healthiness of foods and food ingredients.
Amrah Weijn: Unravelling the bruising-discoloration of Agaricus bisporus, the button mushroom
Anne Helbig: Digestion of dietary fat - Gastrointestinal behaviour of emulsions and human physiological responses