Ζωής

The Laboratory of Food Chemistry and Biochemistry (LFCB) at KU Leuven has a long-standing tradition of cereal chemistry research. Over the years, our focus has expanded towards investigating other food constituents as well. A particular focus point has been to investigate structure-function, with an emphasis on techno-functionality, relationships of these food constituents. This allows steering food production processes towards a higher end product quality.