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Food Technology - Engineering and Nutrition

The Department of Food Technology, Engineering and Nutrition is engaged in gaining knowledge on the chemical and physical design of health-promoting food. The physical and chemical changes that take place in food, from field to fork, and the effects of food on our health are being studied. Courses are given in the programmes in Biotechnology and Chemical Engineering.
The Department has about 60 employees engaged in two divisions.

Department of Food Technology, Engineering and Nutrition, LTH Food Technology, Engineering and Nutrition
 

Research is made in the following areas:

Applied Nutrition and Food Chemistry

Applied Nutrition and Food Chemistry is concerned with the study of the composition and properties of food in relation to consumer health. Special focus is directed towards the design of food and food processes with the aim of reducing the risk of intestinal disease and insulin resistance. Among our special areas of competence can be mentioned improvement of the intestinal ecosystem based on prebiotic and/or probiotic foods, the optimization of blood sugar level and hormone response, and the development of processes aimed at reducing the formation of toxic substances.
Keywords: food analysis, acrylamide, food hygiene, glucose tolerance, glycaemic index, functional foods, probiotics, prebiotics, intestinal flora substrate, lactic acid bacteria, dietary fibre, carbohydrates, ulcerous colitis, membrane processes, process technology, mathematical models
 

Food Technology

In Food Technology research is being carried out on the processes used in food production (e.g. heating, cooling and drying), and their optimization to ensure the best food quality. Another important area is concerned with the study of the relations between food quality and its structure, i.e. why products with similar chemical contents can have quite different sensorial properties depending on how the molecules are arranged. Research is also carried out in pharmaceutical technology
Keywords: food, unit operations, surface and colloid chemistry, cereals, meat products, dairy products, fruit and vegetables, fermentation processes