FOOD encompasses a wide range of scientific and technological skills enabling a multidisciplinary, integrated approach where this is needed. The graduate school has a general core within research education with five specialized areas associated:
1. Nutrition and Health
Keywords: Nutrition and food technology. Nutrition in the prevention of life style diseases e.g. cardiovascular disease, obesity, allergy, diabetes and iron defiency. Bioactive and probiotic diet components. Nutrigenomics. Nutritional aspects of functional foods and convenience and catering products. Further development and refinement of human model systems to determine the nutritional value of foods. Socio-economic aspects of food choice and nutrition.
Contact: Lars Dragsted or Hanne Frøkiær
2. Food Characteristics and Advanced Analyses
Keywords: Fundamental properties of food components. Sensory quality, aroma, flavour, and appearance. Functional properties. Chemical reactions which take place in foods and ingredients. Molecular modeling. Advanced instrumental analyses and new analytical techniques and screening methods. Advanced microscopic techniques. Cell cultures, proteom analysis. Foodstuff functionality. Structural and mechanical properties of foodstuff. Chemometrics and multivariate data evaluation.
Contact: Mikael Agerlin Petersen or Ib Søndergaard
3. New Technologies
Keywords: New food processes, leniently technologies, overall view, fermentation and enzyme catalysis in food production. Logistics, process modeling and simulation. Manufacture of food ingredients and additives.
Contact: Anne Meyer or Søren Balling Engelsen
4. Food Microbiology: Safety and Functionality
Keywords: Interplay between microorganisms, food matrices and technology, microbial stress, survival, repair and activity. Molecular biology and functional genomics of starter cultures, pathogens and bacteriophages. Microbial interactions and ecology. Development of HACCP (procedure for food safety) and risk assessment. Toxins and chemical contaminants. Safety in the whole food chain and detectability.
Contact: Jens Christian Frisvad or Hanne Ingmer
5. Food, Market and Society
Keywords: Consumer science. User-driven innovation. Sociology and psychology of market players. Perception of quality and decision-making, communication effects, and segmentation, with e-commerce and end user value creation being relevant upcoming new topics. In addition, customer perception and adoption of new technologies is an important research topic, especially with regard to bio- and nanotechnology. Interaction between marketing and technical competencies, and new product development are also major topics.
Contact: Klaus Grunert or Anne-Mette Sonne
