Current research at Food Chemistry
Food Chemistry at the University of Turku is an innovative science and education unit focused on chemistry and biochemistry of foods and their natural raw materials. Research on bioactive compounds is based on versatile development and application of fast and reliable chromatographic, spectrometric, and sensory methods of analysis. The targets are lipids, flavor compounds, and other secondary metabolites found in berries, as well as other natural resources such as edible fats and oils. The other focus area is applied research based on basic food science but simultaneously aiming at industrial success.
Research areas in food chemistry
Chemistry and biochemistry of food lipids
Qualitative and quantitative analysis of the wide variety of lipid compounds in foods is a special area of expertise of the Food Chemistry unit. The targets of our research are edible fats, oils, and lipophilic secondary metabolites as well as lipids of lipoproteins.
Chemistry and functions of secondary metabolites of berries
Berries contain a vast array of secondary metabolites, the occurrence and chemical structures of which are our research target. Physiological effects of berry fractions rich in these metabolites are also within the scope of our research. Our berry research is based on various modern methods of separation and analysis.
Flavor chemistry and sensory science
Our Food Chemistry unit has a long tradition in sensory studies and flavor research. This has served as a good platform for our present, multi-disciplinary research taking advantage of a wide collaborative network.