We investigate the chemical modifications and interactions of food constituents that take place through the Maillard reaction and lipid oxidation during thermal processing at industrial, catering and domestic settings and have an impact on the quality, safety and bioactivity of the foods. We study the beneficial and harmful properties for the consumer of new food formulations and ingredients by applying a risk / benefit model, and with special relevance to so-called ultra-processed foods. We develop and apply mitigation strategies of the formation of chemical process contaminants. Ending, we transfer the results of our research to society (administration, regulators, productive sector, and consumers).
Maillard reaction, Chemical process contaminants, Lipid oxidation, Microencapsulation, Melanoidins, Glycation