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Today's advanced production of food requires considerable knowledge about the chemical and physical processes that interact when producing and storing foods, as well as knowledge about how different component influence the human organism.

The department carries out research and provides education within most areas from raw material to the effects on the health of the consumers. Our research is characterized by an interdisciplinary focus on processing with broad aim of optimizing food products regarding both convenience and quality as perceived by the consumer. We strive to minimize the gap between basic research and applied research.

Long-standing collaboration with the food industry ensures that new research findings can rapidly be implemented in new processes, techniques or products. This collaboration is also of great importance for the specialized food courses given by the department.

Research is also carried out in pharmaceutical technology, which utilizes many of the scientific principles for drugs and foods.

Page Manager: Hans Bolinsson