Chemistry and biochemistry of pigments

The research group focuses on identifying chlorophylls, carotenoids, and bioactive components in foods to advance knowledge on food composition. Investigations into chlorophyll catabolic pathways during tissue maturation contribute to sustainable agriculture amid climate change. In vitro and in vivo models estimate assimilation, enhancing health claim credibility and aiding companies in nutri-functional food development. The group studies digestibility of micronutrients in human milk and infant formulas, aiming for new lipid-related nutritional recommendations. Research extends to authorized food dye study, emphasizing natural dyes with improved stability. Resource indicators reflect successful funding acquisition. The group's global positioning spans life sciences with material science collaboration. Transfer activities involve technological support and R&D contracts with agri-food companies, yielding patents. Personnel recruitment goals include postdoctoral and predoctoral students.