Laboratory of Food Biochemistry - Prof. Dr. Laura Nyström
The Laboratory of Food Biochemistry conducts fundamental research in composition of foods, properties of health promoting food constituents and their optimization for improved biological effects. We apply modern state-of-the-art techniques in analyses to study chemistry of foods at a molecular level.
How the spectrum of bioactive compounds from various plants dictates emergent properties of complex food systems: Studies address health-promoting components of foods, especially dietary fibres and associated phytochemicals, and characterization of their bioactivity mechanisms. An additional expected outcome is improved stability of food, thus contributing to food security and waste reduction.