Biofunctional Food

Biofunctional food is a food item or component with a specific desirable biological effect - which is not necessarily related to human health (these are bioactive components). The functional issue may include foods whit specific effects on e.g. shelf life including reduced oxidation or inhibitory effects on spoilage or pathogenic bacteria. Other functions could be activation or inhibition of specific chemical or enzymatic processes with impact of the colour or texture of the food e.g. affecting the ripening stage of fruit or maturation of meat.

 

Research on biofunctional food is focused on:

 

  • Estimating the impact of the food on the specific function
  • Manipulating/optimizing the function
  • Preserving or activating the desired function of the food during e.g. processing

Researchers focused on biofunctional food

Kai Grevsen

Senior Researcher
M
P +4587158342

Martin Jensen

Senior Researcher
M
P +4587158331
P +4540594286

Jan Trige Rasmussen

Senior Researcher

Esben Skipper Sørensen

Associate professor
M
H bldg. 3133, 219
P +4587155461
P +4520270979

Jette Feveile Young

Associate professor, Science Team Leader
M
H bldg. F20/8845, 3386
P +4587158051
P +4523478883