The VLAG research areas are structured as follows:
A. Sustainable production
B. Product and ingredient structuring and functionality
C. Food safety
D. Nutrition, metabolism and health
From these four research areas a number of priority areas have been chosen, namely:
Delivery systems
Keywords: structuring/functionality, micro-/nanotechnology, food-pharma concepts
Food components in complex matrices
Keywords: high throughput experimentation & analytical methods, miniaturization and micro- technology, physical-chemical food properties, sensory functionality
Biofunctionality and safety of food (ingredients)
Keywords: high throughput experimentation, ingredient formulation and modification, intermediary biomarkers, balanced decisions in food safety/efficacy
Molecular nutrition
Keywords: nutri- and toxicogenomics, chronic inflammation, metabolic syndrome, obesity/diabetes/ gastrointestinal disorders