Laboratory of Food Chemistry

Our research

The Laboratory of Food Chemistry chairgroup generates and disseminates knowledge of the molecular properties and interactions of key food components within the food matrix during industrial processing and digestion of foods as well as developing biochemical tools in order to improve the quality and healthiness of foods and food. Therefore there is a lot of research to be done on different themes.

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Our education

The Laboratory of Food Chemistry offers many courses, thesis projects and internships. Learn more about them.

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Activities

• June 14, 2013 - PhD defence Amrah Weijn: Unravelling the bruising-discoloration of Agaricus bisporus, the button mushroom
• June 21, 2013 - PhD defence Anne Helbig: Digestion of dietary fat - Gastrointestinal behaviour of emulsions and human physiological responses
• September 16, 2013 - PhD defence 16 September: PhD defence Cathrine Heinzerling
• September 30, 2013 - Course Industrial Food Proteins

Latest publications

• Biochemical and functional characterization of recombinant fungal immunomodulatory proteins (rFIPs)
  Bastiaan-Net, S. , Chanput, W. , Hertz, A. , Zwittink, R.D. , Mes, J.J. , Wichers, H.J. (2013) International Immunopharmacology 15 (2013)1. - ISSN 1567-5769 - p. 167 - 175.
• The future supply of animal-derived protein for human consumption
  Boland, M. , Rae, A. , Vereijken, J. , Meuwissen, M.P.M. , Fischer, A.R.H. , Boekel, M.A.J.S. van , Rutherfurd, S.M. , Gruppen, H. , Moughan, P.J. , Hendriks, W.H. (2013) Trends in Food Science and Technology 29 (2013)1. - ISSN 0924-2244 - p. 62 - 73.
• Monitoring the degradation of individual dietary fibres in pig models
  Jonathan, M.C. (2013) WUR Wageningen UR. Promotor(en): Gruppen, Prof Dr ir H., co-promotor(en): Schols, Dr H.A.. - [S.l. : s.n.], 2013 - ISBN 9789461734921

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