The aim of the research unit is to carry out research on the sensory, technological and health-related quality of plant food products at an international leadership level. Focus areas are:

Health-promoting and bioactive plant food compounds – isolation, identification and activity

Shelf-life – in relation to post harvest biology and technology; handling, packaging, processing and the developing of new analytical methods.

Sensory and flavor science – descriptive sensory analysis and relation to chemical components

Consumer preferences – sensory and gastronomic quality, children’s and adolescents’ liking of healthy foods

Low-field NMR – water distribution and mobility in foods in relation to texture and structure

NMR metabolomics and chromatographic analysis – explorative analysis of foods and biofluids for potential biomarkers for quality and health.

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 advanced analytical equipment and facilities such as HPLC, GC-MS, Q-TOF, high- and low-field NMR, post harvest facilities and facilities for sensorial research.

Project examples
Most projects are carried out working together with industrial partners, agricultural organisations and other universities. Some examples of projects are:  

Friskpak: Product designed packaging of fresh fruits and vegetables

Gourmetroots – Root crops: Sensory quality and gastronomic suitability

Cool snacks

Maxveg - maximising the taste and health value of plant food products

Integrated characterization of food products quality and microbiological safety