Department of Food Technology, Engineering and Nutrition
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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Concentration of citrus fruit juices in membrane pouches with solar energy Part 1: How solar drying setup and juice pretreatment determine the drying fluxRandi Phinney, Tivana, L. D., Ingegerd Sjöholm, Karolina Östbring, Jeje, I., Guibundana, D. & Marilyn Rayner, 2020, In : Journal of Food Process Engineering. 43, 1, e13335.
Research output: Contribution to journal › Article