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Unterricht - dr. E (Elke) Scholten
Involved in courses:
- Food Ingredient Functionality (FCH-30306)
- Advanced Molecular Gastronomy (FPH-31306)
- Product and Process Design (FQD-60312)
Available MSc and BSc projects
- Oil structuring with proteins (Annika Feichtinger)
- Fat and sugar reduction in ice cream (Qi Wang and Xiangyu Liu)
- Tribology of nutritional beverages (Lei Ji)
- Tribology of "soft" systems (Raisa Rudge)
- Crystallization of fat (Naomi Arita)
- Development of vegan cheese (Zhihong Lyu)
- Structure of Halloumi cheese (Bo Yuan)
- Effect of milk composition on properties of cheese (Huifang Cai)
For additional projects within the Food Physics Group see the web-site or contact Elke Scholten (elke.scholten@wur.nl) for more information
programmecourses
| FCH-35303 | Food Ingredient Functionality DL |
| FCH-37403 | Laboratory Class II - Food Ingredient Technofunctionality |
| FCH-30306 | Food Ingredient Functionality |
| FPH-70224 | MSc Internship Physics and Physical Chemistry of Foods |
| FPH-79224 | MSc Research Practice Physics and Physical Chemistry of Foods |
| FPH-31306 | Advanced Molecular Gastronomy |
| FPH-35903 | Advanced Molecular Gastronomy - Physical and chemical aspects of flavour pairing |
| FPH-79324 | MSc Research Practice Physics and Physical Chemistry of Foods |
| FPH-70424 | MSc Internship Physics and Physical Chemistry of Foods |
| FPH-80424 | MSc Thesis Physics and Physical Chemistry of Foods |
| FPH-80436 | MSc Thesis Physics and Physical Chemistry of Foods |
| FPH-35803 | Advanced Molecular Gastronomy - From ingredients to food texture |