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ETH Zurich

Zurich, Switzerland

 

ETH Zurich is one of the world’s leading universities for technology and the natural sciences, and its Department of Health Sciences and Technology (D-HEST) aims to create the foundations for sustaining and improving the quality of life for people into old age. The mission of its Institute of Food, Nutrition and Health (IFNH) is to create a national and global excellence centre for natural and engineering science of food systems, their processing, and their health impacts with the aim to improve food quality, safety, security, economy, nutritional value and public health.

 

Laboratory of Food Biochemistry (Prof. Dr. Laura Nyström)

The aim of the Food Biochemistry group is to improve understanding of health promoting compounds in plant based foods and the possibility to utilize their characteristic chemical features and reactions to improve food quality from a nutritional, technological, or sensory point of view. The group studies the structure-function-property relationships of soluble dietary fibres (beta-glucan, arabinoxylan) and various phytochemicals (plant sterols and their conjugates, phenolic acids and their esters etc.), and aims to link the structural differences in a group of compounds to properties like nutritional or technological functionality.

 

The Laboratory of Food Biochemistry brings together expertise in soluble fibres from occurrence and structural characterization to technological properties and nutritional functionalities.

  -           Soluble dietary fibres in cereals (beta-glucan and arabinoxylan)

  -           Radical mediated oxidation of soluble polysaccharides

  -           Metal-binding characteristics of soluble polysaccharides

  -           Binding of nutritionally relevant ligands with weak, non-covalent interactions

  -           Molecular level characterization of changes in polysaccharide structures and resulting interactions

 

Main techniques: high-resolution mass spectrometry (HR-MS/MS), electron paramagnetic resonance (EPR), rheology, complementary spectroscopies (FT-IR, NMR), surface plasmon resonance (SPR)

 

ETH Zurich

Laboratory of Food Biochemistry

Schmelzbergstrasse 9

CH-8092 Zurich

Switzerland

www.foodbiochem.ethz.ch

 

Contacts:   laura.nystroem@hest.ethz.ch