• Food composition, quality and safety
  • Food chemistry in bio-economy
  • Chemical reactions and interactions of food components
  • Chemical changes in food under processing and storage
  • Bioactive constituents and micronutrients
  • Food flavour, pigments and additives
  • Functional foods and ingredients
  • Novel foods and nanomaterials
  • Food adulteration, authenticity and traceability
  • Novel methods for food chemistry



Go to top