Exploring Raman spectroscopy for elucidating structure-function relationships in complex lipid-rich foods

01 October 2023 → 30 September 2027
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Spectroscopic methods
  • Agricultural and food sciences
    • Food and additive engineering
    • Food physics
structure-function Raman mapping multiscale analysis Raman spectroscopy food microstructure fat crystals
Project description

Today, several societal drivers (public health, climate change, disrupting supply chains) are pushing food producers to reformulate the fat phase in their foods towards a healthier (e.g. reduce saturated fat), local and environmental sustainable (e.g. no tropical oils) and plant-based (e.g. no milk fat) profile. A prerequisite for science-driven reformulation is a thorough understanding of the structure-function relationship from the nano-, meso- and microscale levels up to macroscale level. However, there is still a lack of insight in the spatial structure af fats at the microscale level, limiting rational reformulation. Raman spectroscopy has the potential to overcome these limitations. This project thus intends to explore Raman spectroscopy and Raman mapping to elucidate the structure-function relationships of fat crystal networks in (reformulated) food matrices with increasing complexity (fat blends, emulsions and end products).