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Processing Solutions

Platform coordinator: Lotte Bach Larsen


Research under this platform will include:

  • Deliver new processing solutions
  • Optimise first-step novel processing technologies on food quality, specifically the impact of changes in food matrix (homogenisation, chopping, cutting, mixing, marinating etc.) on food stability, nutrient accessibility and molecular changes and sensory quality
  • Investigate changes at molecular level as an effect of processing in single- and mixed processed food matrices, developing methods for molecular markers, including quantitative methods
  • Study and mapping of the effects of molecular changes on digestibility, accessibility and exploitation of single and mixed foods, as well as food matrices