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About the Discipline:
Contact Information:
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Welcome
Safety and healthiness of food are the key aspects concerning
food chemistry. The expertise in food chemistry is based on good
chemical knowledge that is well complemented by food technological,
nutritional and microbiological know-how. The curriculum in food
chemistry also enables specialising in biotechnology, functional
foods, safety and risk assesment of food production or food analytics.
Food chemistry is part of Viikki
Food Science comprising of multidisciplinary food scientific
studies at the Viikki campus of the University of Helsinki.
Research is central in food chemistry. Approximately 2/3 of the personnel carries out reseach activities in projects financed by external funds. The research focuses on the different constituents of foods and food ingredients and their chemical properties. In many of the international and domestic research projects natural biomolecules such as flavonoids and other phenolic compounds, plant sterols and other lipids, water and fat soluble vitamins as well as purine compounds are being investigated. The functional i.e. health beneficial properties including antioxidant activity, physicochemical properties relevant to food processing and food safety, identification of molecular structures, and development of the most applicable analytical methods are the focus areas of research in food chemistry. |
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