Research
Our research activities focus on plant proteins, especially from cereals, because cereal products are among the most important staple foods for the world population. We address three key questions:
1. Why does the prevalence of wheat-related disorders increase within the population?
2. How do genetic and environmental conditions affect the protein composition of food crops?
3. How do different factors from farm to fork influence food protein structure, functionality, immunological and chemosensory activity?
