The group focuses its research on studies of nano and microstructured materials and ingredients, and on trace elements and their chemical species in food –in relation to promotion of good health and prevention of disease. The group works with this theme in the entire value chain from production of foods as well as synthesis of functional ingredients and delivery systems, via food preparation to intake by humans and animals.
The research group develops and applies advanced methods of analysis for the characterization and determination of nanoparticles and trace element species in food and biological matrices (e.g. FFF or HPLC coupled with ICP-MS or single particle ICP-MS). Furthermore, the group collaborates with other research groups on application of advanced cell-line models, for the study of conversions and uptake of nanomaterials and trace elements in a biological context.