Food Chemistry Lab

The Food Chemistry Lab studies the 1). impact of natural products and bioactive compounds (lipids, proteins and phytochemicals) on nutrition, health and metabolic diseases and their controlled delivery, and 2). effect of processing on modifying food matrices, nutritional characteristics and bioavailability, and techno-functional properties. 

More than ever, consumers expect more from their food than just nutrition. This attitudinal change has been spurred by increasing evidence and consumer awareness of the relationship between food and health. Research in the Food Chemistry Lab focuses on understanding the chemistry of bioactive fatty acids, peptides, and phytoconstituents, their effect on gut microbiome, and their role in preventing and managing metabolic and other chronic diseases. Using current and emerging technologies, we isolate, purify, identify, and quantitate novel and functional compounds from platforms such as; traditional food and specialty crops, plants, underutilized resources and by-products from food, and food production.Research in our lab also evaluates the effect of processing on modifying food matrices, nutritional characteristics and bioavailability, and techno-functional properties. Another area of interest is the extraction of novel biocatalysts better suited for certain applications, compared to their traditional counterparts as well as their encapsulation and targeted delivery. The contribution of innate and added enzymesas digestive, and processing aids, and their role in managing digestive disorders, food intolerance and allergies are also of interest. We also examinethe development of sustainable processes for the conversion of biomass to biodiesel. Significant opportunities exist to address some of society’s greatest challenges by integrating scientific approaches to improve public health and wellness, and sustainable use of resources through value addition and green technologies. 

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