Research unit Dairy, Meat and Egg Quality and Technology
The aim of the research unit Dairy, Meat and Egg Quality and Technology is to be internationally leading within milk, meat and egg science on:
- Differentiation of dairy, meat and egg products – the effect of production conditions on flavour, composition and technological quality
- Shelf life – in relation to enzymatic processes and protein and lipid oxidation
- Health-promoting and bioactive compounds – focus on prevention of lifestyle diseases
- Technological quality – the characteristics of the raw material in connection with further processing and food technology
- Meat quality characteristics – effect of muscle growth and energy metabolism (water-binding capacity, colour, texture, and sensory quality)
- Biomarkers predicting milk and meat quality including processing functionality – using a systemic approach to identify genes, proteins and/or metabolites
Facilities and methods
The modern facilities at our department enable us to make a focused effort on in vitro models, proteins, proteomics and enzymes, oxidation, metabolomics, structure and functionality and sensory and aroma science. The research unit has at it’s disposal in vitro laboratory facilities, GC/MS, Q-TOF, MALDI TOF/TOF, ESR, equipment for chromatography, DSC and FTIR.
Further information concerning our research: