How do different factors from farm to fork influence food structure, functionality and immunological activity?
Why does the prevalence of wheat-related disorders, e.g., celiac disease or allergies, increase within the population?
Brouns F, Geisslitz S, Guzman C, et al. Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? Nutrition Bulletin 2022; in press. doi: 10.1111/nbu.12551
Lacorn M, Dubois T, Weiss T, et al. Determination of gliadin as a measure of gluten in food by R5 sandwich ELISA RIDASCREEN® Gliadin matrix extension: Collaborative study 2012.01. Journal of AOAC International 2021; in press. doi: 10.1093/jaoacint/qsab148
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!