Food Science
The Food Science Department focuses on the physical, chemical and biotechnological aspects of food raw materials, ingredients and food products.
Our scientists in collaboration wit nutritionists provide the scientific basis for innovative food concepts which deliver consumer benefits in the areas of pleasure, health and Wellness, and food quality and safety.
For an innovative approach in the way we make food products, we work on three main aspects of modern foods.
food processes: e.g., molecular basis of unit operations including extraction and refining of ingredients, or biotransformations of raw materials and ingredients.
functionalities of macronutrients: e.g., structure forming properties of biopolymers, or ingredient interactions.
delivery of functionalities in food products: e.g., control of bioavailability of functional molecules through specific carrier systems.
The Food Science Department assembles state-of-the-art knowledge in food ingredients, food materials, food colloids and processes. Our research activities are targeted towards innovative and inventive new ways to combine the classical food ingredients like proteins, carbohydrates and fats to create new food structure concepts (e.g. foams and mousses) with specific textures and functionalities.
Our projects are multidisciplinary and are organized in close collaboration with the other departments of NRC including PTCs and R&D Centers as well as the external scientific world such as universities.