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

Kjeld Hermansen

Clinical Associate Professor

Pia Møller Martensen

Associate professor
M
H bldg. 1130, 209
P +4587155484
P +4528992032

Steen Bønløkke Pedersen

Professor with Special Responsibilities

Jan Trige Rasmussen

Senior Researcher

Bjørn Richelsen

M
P +4578467679
P +4551505149

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