Wageningen University & Research
The Laboratory of Food Chemistry (FCH) engages in teaching and research on the chemical aspects related to processing of raw materials into foods, digestion of foods in the gastro-intestinal tract, and on the efficient conversion of biomass remaining after processing. The research of FCH is divided in six areas, i.e. (i) dietary carbohydrates, (ii) lignocellulosics, (iii) lipids, (iv) phytochemicals, (v) plant antimicrobials, and (vi) proteins, and has state-of-the-art infrastructure to facilitate the research. Our mission is to quantify individual molecules in complex mixtures, to understand their reactivity and properties, to adjust their properties by clever processing (e.g. enzymes, fermentation), and to predict the behaviour of mixtures of such molecules in applications. The courses offered by FCH feature isolation, analysis, properties, and modification of key molecules in agricultural raw materials and food. FCH has an excellent reputation in developing digital learning materials to support laboratory classes and distance learning programs. FCH is a dynamic international team comprising around 15 staff members, 25 PhD students and post-docs, and 40 BSc and MSc thesis students annually. More information on our team can be found at:
http://www.WageningenUR.nl/fch.
The mission of our University is to explore the potential of nature to improve the quality of life. Within Wageningen University & Research, nine specialised research institutes from the Wageningen Research Foundation and Wageningen University have joined forces to help answer the most important questions in the domain of healthy food and living environment.
With approximately 30 locations, 6,500 employees, and 12,000 students, it is one of the leading organisations in its domain worldwide. An integrated approach to problems and the cooperation between various disciplines are at the heart of the unique approach of Wageningen. We have been named Best Employer in Education category 2019-2020.
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