Main research has been devoted to the investigation of metabolism of suspected carcinogenic compounds in food, identification of reactive metabolites and development of biomarkers for exposure and effect. Research activities have been focused on 2 classes of compounds: Heterocyclic aromatic amines and Maillard reaction products, both classes of compounds are formed during heat processing of food.  Newer research areas include LC-MS based metabolomics in projects investigating health effects of food components and development of LC-MS based methods to screen for residues of veterinary drug and metabolites of these.