The division conducts research with a focus on products, processes and people. Physical, chemical and process engineering aspects of industrial food production are part 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 structural changes and quality properties in the chain from raw material to food. We also conduct research on how diet and food processes 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 division conducts postgraduate education in the subject of Food and Formulation Engineering and offers a Bachelor's degree programme in Food Technology.