Department of Food Technology
Organisational unit: Department
At the department, research with focus on products, processes and human beings, is conducted. Physical, chemical and process engineering aspects of industrial food production are parts of this. Furthermore, research is conducted on heat and mass transport in solid foods, membrane technology and heat and mass transport in liquid foods, as well as research on colloidal and molecular structural changes in the chain from raw material to food. Relationship between structure and quality characteristics is studied. We also conduct research on how foods / diets, food processes and food components affect different physiological parameters, such as cardiometabolic risk markers, intestinal flora composition and activity, as well as cognitive functions. Further research areas are Food hygiene and Pharmaceutical technology. The Department is pursuing research education in the subject of Food and Formulation Engineering, http://www.food.lth.se/fileadmin/livsmedelsteknik/Food_and_Formulation.pdf.
Recent research outputs
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Impact of Rye Kernel-Based Evening Meal on Microbiota Composition of Young Healthy Lean Volunteers With an Emphasis on Their Hormonal and Appetite Regulations, and Blood Levels of Brain-Derived Neurotrophic FactorOlena Prykhod'ko, Sandberg, J., Burleigh, S., Björck, I., Anne Nilsson & Frida Hållenius 2018 May 29 In : Frontiers in Nutrition, Food Microbiology. 5, p. 1-12 12 p., 45
Research output: Contribution to journal › Article