The laboratory Food & Lipids concentrates her research on the lipid (fat) fraction of food stuffs. On the one hand, lipids are often under pressure from a health conscious point of view but on the other hand they are essential for the sensory (e.g. taste), nutritional (e.g. essential fatty acids, fat soluble vitamins) and technological (e.g. spreadability) properties of fat rich food products. The mission of the laboratory is thus to conduct research facilitating the production of healthy/ier fat rich food products without compromising the taste or the technological functionality.