Physics and Physical Chemistry of Foods

We integrate physics, structure design and development, and application-driven research, to enable innovations more effectively. We aim to a) deliver fundamental knowledge, new mesostructures, and application concepts, for academic partners, industry and society, and b) to educate students to apply such integration in their future careers.

Our courses

The Laboratory of Physics and Physical Chemistry is involved in teaching several courses like
- Food Technology 1
- Physical Chemsitry for Food Scientists
- Food Physics
- Advanced Food Physics
- Molecular gastronomy
- Advanced Molecular gastronomy

The group also contributes to a lot of different courses, such as:
- Food Properties and Function
- Food and Ingredient Functionality
- Case Studies Product Quality
- Product and Process Design

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PhD defense Min Chen

The role of casein micelles and their aggregates in foam stabilization

12-12-2016, 13:30

Min Chen.JPG

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