Food Chemistry and Biochemistry
Academic staff: Wedzicha, Morgan, Williamson, Khokhar, Day
Research themes: Food chemistry research is directed towards the experimental investigation and predictive modelling of the kinetic behaviour of complex reactions, with emphasis on the cocktail effects of different sugars and amino acids during Maillard browning. Food biochemistry research is concerned with:
- Metabolism, bioactivity and potential health benefits of flavonoids
- Properties and analysis of food allergens
- Consequences of the variable nutritional content of ethnic and regional foods