Food is a complex matter, consisting of a mixture of biopolymers, minerals and water. Above that many foods are structured on the mesoscopic (micrometer) scale. Well-known examples are emulsions, colloidal suspension and fibrous meat. This structure attributes to the texture and flavour sensation, and hence it is an important property of processed foods. How to manufacture a food with a defined structure is still a quite unanswered question. In our group we will tackle this questions with advanced modelling techniques (Lattice Boltzmann methods) , coupled to experimental work performed in cooperation with the other sections in our research group.
In our group we especially focus on the manufacturing of the structured foods using microtechnological devices, i.e. microsieves. Microsieves are thin silicon wafers, with mm-size holes etched in it.