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I am a research scientist at the Department Food and Health. Our aim is to help food producers to develop food for better health by new products and improved production methods, or the use of correct packaging, storage conditions and preparation methods. My research focus and main interest is on bioactive compounds, primarily polyphenols, in berries and how they vary with genotype and other factors, especially how they are affected by processing and storage. The faith of polyphenols in the body and their bioactivity and potential health effects also engage me. To characterize and quantify polyphenols and other compounds, I use HPLC with different detectors, such as UV-visible light and mass spectrometry.