Food Research

Research areas cover widely the impacts of food on our health and well-being. Our research laboratories offer facilities to study the digestion of food constituents, gut health and permeability, and relationships between food items and other ingredients with the host and the gut microbiota. Especially we aim to study new protein sources, their structure, safety, bioavailability, and health effects in vitro and in vivo; existing and new probiotics, prebiotics, and other functional foods and ingredients, their identification, safety and availability, and related technologies. Furthermore, we carry out short- and long-term clinical intervention studies as well as organoleptic evaluations. In food safety research, we are currently working on new technological solutions that can increase food quality and extend the shelf life of food products. We work openly with stakeholders and strive to promote open science in the food sector.