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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Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale)
Journal of Food Science 83 (2018)4. - ISSN 0022-1147 - p. 1153 - 1164.
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Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels
Food Hydrocolloids 80 (2018). - ISSN 0268-005X - p. 254 - 263.