Food Science

 

The Food Science division consists of two full professors along with researchers.

 

Texture analysis of salmon filet

 

This division performs research on the biochemistry and quality of food raw materials and the changes taking place during processing. We also work on characterization and utilization of coproducts and side streams.

 

Research Areas

Research in this division is categorized based on the activities conducted in individual labs. For details please follow the links:


Food Quality, Processing and Safety

Research Themes: Stability of marine lipids, processing and preservation of fish, preserving positive health components in fish and fish products, utilization of seaweed, utilisation of rest raw materials.

The main focus is on increasing the knowledge of food raw materials, (mainly focused on muscle foods), understanding processes taking place in food raw materials and how these influence the quality and stability of the food products.


Dikiy Lab

Principle Investigator: Alexander Dikiy
Research Themes: Analysis and determination of the metabolic profiles of agricultural and industry relevant processes such as: food storage, food processing, animal health, bio-prospecting, plant biomass processing, byproduct reuse, waste water purification.

The main focus of the lab is to determine how to best preserve the original quality of a product and how to find novel useful for the industry bio-active compounds in various biological sources. Our lab is involved in several EU projects and within them we develop new protocols and analyse milk (raw, processed and milk industry waste), food industry waste (fish, beer, meat, sugar) and agricultural weeds.

 

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