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.
The future supply of animal-derived protein for human consumption
The combined effects of population increase and increasing standards of living in developing countries are expected to create a high demand for animal-derived protein by 2050. New initiatives will be required to produce the necessary quantities of high quality protein.