The Food and Lipids laboratory has a research focus on the lipid (fat) fraction of food stuffs. Some lipids are seen as having a negative impact on health but on the other hand they are essential for the sensory (e.g. taste), nutritional (e.g. essential fatty acids, fat soluble vitamins) and technological (e.g. spreadibility) properties of fat rich food products. The mission of the laboratory is thus to conduct research facilitating the production of healthy/ier fat rich food products without compromising the taste or the technological functionality.
A first research line, in which this vacancy fits, focuses on new sources of nutritionally interesting lipids. Current focus is on the long-chain omega-3 fatty acids EPA and DHA from autotrophic microalgae. The research investigates the complete downstream processing of cultivated microalgae to the foodstuff on the consumer’s plate.