Food chemistry (including fermentation)

This subclass comprises research and experimental development in food chemistry (including fermentation).

Parent Category

D

Dee, Derek

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Enzymes (including kinetics and mechanisms, and biocatalyst); Proteomics; Nanofabrication, growth and self-assembly; Food chemistry (including fermentation); Protein Folding; protein stability; protein aggregation; protein engineering; funtional amyloid; bacterial amyloid; protein nanofibrils; food proteins; legume proteins; aspartic proteases; psychrophilic enzymes; precision fermentation; Biophysics; food chemistry; alternative food proteins; optical tweezers; single molecule force spectroscopy; cryoEM; Proteomics; protein folding, protein stability, protein aggregation, protein engineering, funtional amyloid, bacterial amyloid, protein nanofibrils, food proteins, legume proteins, aspartic proteases, psychrophilic enzymes, precision fermentation, biophysics, food chemistry, alternative food proteins, optical tweezers, single molecule force spectroscopy, cryoEM, proteomics

K

Kontogiorgos, Vasileios

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Food colloids, gels, foam and emulsions; Food chemistry (including fermentation); Food rheology, food texture and sensory evaluation; Nutraceuticals, functional foods and bioactive; food chemistry; Physical chemistry of foods; Food colloids; Food emulsions; Food polysaccharides; food proteins; Food chemistry, Physical chemistry of foods, Food colloids , Food emulsions, Food polysaccharides, Food proteins

P

Pratap-Singh, Anubhav

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Environment and natural resources economics; Food chemistry (including fermentation); Natural resource management; Agri-food Transformation Products; cold plasma; food engineering; food processing; Functional Foods; heat transfer; high pressure; mass transfer; novel non-thermal processing; Nutriceuticals and Functional Foods; pasteurization; pulsed light; sterilization; Agri-food Transformation Products, Cold plasma, Food engineering, Food processing, Functional foods, Heat transfer, High pressure, Mass transfer, Novel non-thermal processing, Nutriceuticals and Functional Foods, Pasteurization, Pulsed light, Sterilization

French Name

Chimie alimentaire (y compris la fermentation)

French Description

Cette sous-classe comprend la recherche et le développement expérimental en chimie alimentaire (y compris la fermentation).