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.
Chair holder
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
More courses
Latest publications
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Food emulsions stabilised by synergistic blends of plant and dairy proteins
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Optimized rotation of an optically trapped particle for micro mixing
Applied physics letters 113 (2018)22. - ISSN 0003-6951
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Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates
Journal of the Science of Food and Agriculture (2018). - ISSN 0022-5142