Food Volatilomics and Sensomics Group | Faculty of Food Science and Nutrition

International Symposium Challenges in food flavor and volatile compounds analysis

Here is our recent purchase – LECO Pegasus BT 4D GCxGC-TOF MS

OPUS grant to finance research on degradation of lipids and sterols in high temperature

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The main areas of research carried out at the Group focus on volatile and aroma compounds in food.

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