The research in our laboratory is based on the growing awareness that a healthy diet improves well-being, extends life expectancy and reduces the risk of illnesses like the metabolic syndrome, cancer and neurodegenerative diseases. Industrial, commercial and domestic processing and storage can alter the concentration, structure, bio-accessibility and bioavailability of health promoting food compounds affecting the eventual biological outcome. The goal of our research is to maximize health-promoting attributes of foods by a more rational utilization of novel and traditional food processing and storage techniques. This target is achieved by in-depth studies, combining experimental and modeling approaches. The effects of various processing techniques on food bio-actives, macromolecules (polysaccharides, proteins, and enzymes), micro and nano-structures, and the way interactions between them upon processing affect the bioactive compounds are being explored. The basic nature of our studies allows us, in addition to maximization of health promoting attributes, to seek for opportunities in the development of foods from novel sources and of processing for the forthcoming era of personalized and group based nutrition.
Food Engineering, Novel processing technologies in food and biotechnology, Stability of micronutrients and nutraceuticals, Valorization of food biotechnology byproducts.