Aarhus University Seal / Aarhus Universitets segl

Molecular nutrition

“Molecular nutrition” is the study of molecular and physiological effects of food components. The ultimate goals of molecular nutritional research are to understand the detailed mechanisms of action for how nutrients and food components interact with the body and thereby enhance health and well-being and treat diseases and unhealthy conditions.


Food contains numerous bioactive components or their precursors.  These food components deliver crucial signals and have important functions in the growth, development, health and longevity of the consumer. Elucidation of the underlying mechanism of how these components work e.g. through the regulation of gene expression (nutrigenomics), cell signaling and activation, transport of lipids, vitamins or minerals and many others are all important research subjects in the field of molecular nutrition.


Examples of research themes in molecular nutrition:

  • Impact of food components on the immune system
  • Cholesterol, mineral and vitamin transport
  • Bioactive peptides and proteins in health and disease
  • Food components effects on cellular ageing processes

Researchers focused on Molecular nutrition

Christian Würtz Heegaard

Senior Researcher
H 3133, 223
P +4587155463

Kjeld Hermansen

Associate professor
P +4524278475

Pia Møller Martensen

Associate professor
H 1131, 422
P +4587155484
P +4528992032

Jan Trige Rasmussen

Senior Researcher
H 3133, 221
P +4587155462

Bjørn Richelsen

Clinical Professor
P +4578467679
P +4551505149

Esben Skipper Sørensen

H 3133, 2.19
P +4520270979

Jette Feveile Young

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