
The Junior Research Group “Food Processing and Health” investigates the complex relationship between food processing techniques and their effects on the formation, stability, and transformation of bioactive compounds and nutrients. By utilizing state-of-the-art metabolomics techniques, including LC-MS/MS and LC-TOF-MS-based, 1D-/2D-NMR, as well as bio-response-based discovery methodologies and chemical synthesis, our research explores the chemical transformations that food components undergo during processing and their subsequent effects on absorption and metabolic utilization.
Our investigations further focus on understanding the retention, (bio)transformation, and release of bioactive compounds and their potential effects on human metabolism. Additionally, we evaluate how food-borne high molecular weight constituents influence digestibility and nutrient delivery. Subsequently, the group`s research explores the potential role of processed foods in contributing to metabolic disorders, inflammation, and impact on gut microbiota composition.
By addressing these critical areas, our overarching goal is to contribute to the development of sustainable, health-oriented food systems by improving our understanding of the intricate interactions between food processing, metabolism, and health outcomes.