New Food Solutions and their Validation


Platform coordinator: Knud Erik Bach Knudsen

 

Research under this platform will include:

  • Explore and validate biofunctionality of new raw materials and foods on human health
  • Identify food aids (e.g. enzymes, colourants), for optimizing nutritional aspects, shelf life, product yields and quality
  • Investigate benefits and potentials of mixing vegetable and animal based matrices for new product formats, e.g. UHT milks with vegetable content
  • Explore potentials for mixing meat with vegetables in the food matrix prior to processing/cooking to enable increasing intake of vegetables
  • Investigate how to minimise additives through intelligent exploitation of knowledge on food chemistry and matrix interactions
  • Develop new easy-to-go convenience products with documented health and nutritional contents due to anchoring in knowledge-based-processing and packaging