The research group works to research and develop various biomolecules in food; specializing in finding, isolating and defining naturally bioactive compounds that have health inducing effects and increased stability in food. The products marketing potentials are being fully realized through close collaboration with the industry and universities both locally and internationally.

The research group conducts protein research where enzymes are used to break down the proteins. This is done in order to improve their processing properties and bioactivity. Examples of processing properties in proteins are: water solubility, water holding/binding capacity, foaming properties and emulsification properties. Examples of bioactivity are: the blood pressure lowering properties of peptides as ACE-blockers.

The taste, smell and texture of food products are important quality indicators in food production.  Matís offers various services in the research of these factors to improve the quality of food products as well as increasing the shelf life and storage time. To carry out the experiments the research group uses equipment such as HPLC, to classify and quantify the main ingredients that affect the smell of food products, Capillary electrophoresis (CE) to measure peptides and amino acids that affect the taste of food products and an electric nose, which are sophisticated sensors that create digital fingerprints of smell.