Food WG 2 member, Structure of food raw materials, LINXS Fellow

Patrick Adlercreutz, Professor at Biotechnology at Lund University.

Prof Adlercreutz’s research focuses on enzyme technology, and he is involved in a various research activities, including, for example, the use of enzymes to tailor lipids with respect to physico-chemical properties and/or nutritional value, and processing of oats.