Understanding grain functionality for healthy and appealing foods
We research and teach the physical and chemical properties of the cereal grains and grain legumes to develop industrial grain uses and processes. Our aim is to help create high quality and healthy foods for the world's growing population. Current research is focused on beta-glucan and other cereal fibres, cereal proteins, faba bean and bioprocessing of grain-based raw materials.
Superior grain safety with designed mycotoxin binding properties (POWERGRAIN)
The Powergrain aims to explore the efficacy of bioprocessed cereal fibre in minimizing the bioaccessibility of mycotoxins.
OatHow - ’Novel indicators and technologies for oat quality and applicability’
The OatHow project aims for better understanding of the impact of oat cultivars and crop batches on oat processability and end-product quality.