We focus on answering the following main research questions:

How do different factors from farm to fork influence food structure, functionality and immunological activity?

How do genetic and environmental factors affect the protein composition of food crops?

Why does the prevalence of wheat-related disorders, e.g., celiac disease or allergies, increase within the population?


New paper in Frontiers in Nutrition
Lipases are promising improvers of cake batter and baking properties. The lipidome of three different cake recipes with and without lipase treatment was assessed by LC-MS/MS before and after baking. In the eggless basic cake, glyceroglycolipids were associated with improved baking properties, whereas lysoglycerophospholipids were important in pound cake. Further, lipase substrate specificity was dependent on the recipe. The full text is available here: doi: 10.3389/fnut.2023.1290502

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Recent papers

Hermans W, Geisslitz S, De Bondt Y, Langenaeken NA, Scherf KA, Courtin CM. NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm. Food Chemistry 2024; 437: 137735. doi: 10.1016/j.foodchem.2023.137735

Stemler CD, Lorenz KK, Scherf KA. Rhodamine B-based lipase activity assay with natural substrates — development and application. International Journal of Food Science and Technology 2024; 59: 1063-1070. doi: 10.1111/ijfs.16875

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Interested in studying Food Chemistry?

Do you want to know how foods are composed and how they react during, e.g., heating?

Do you want to ensure our foods are safe to consume?

Do you like doing analytical experiments in the laboratory?

Then studying Food Chemistry is the right choice for you!