Research activities of the Nutrition and Functional Food Science group are aimed at providing a scientific evaluation for possible health promoting food ingredients.
Prof. N. Hermans is specialized in the scientific evaluation of health promoting food ingredients. The lab of Nutrition and Functional Food Science has expertise in the in vitro and in vivo research of the metabolisation by the intestinal flora, absorption and antioxidative activity of food constituents. The focus is on antioxidants and polyphenols. Furthermore, the laboratory has a long tradition in analyzing and studying the availability of minerals and trace elements from different matrices (food, drugs, biological matrices, ...).
The lab has expertise in dietary intake assessment methods, permitting analyses and interpretation of the nutritional value of foods, meals, diets and eating patterns.