Bioprocessing technology

Current projects include development of bioprocessing technologies directed at production of value added food components originating from agricultural crops as e.g. cruciferous oilseeds (rapeseed), vegetables (cabbage, broccoli), grain legumes (pea, faba beans, soybeans, lupins) and potatoes.

 

 

 

Selected recent papers:

 

Andersen K.E., Frandsen, H.B., Sørensen, J.C., Sørensen, H.: Novel processing technologies; Chemical reactions. Food Safety Magazine (2010), In press.