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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Modifying the Contact Angle of Anisotropic Cellulose Nanocrystals : Effect on Interfacial Rheology and Structure
Langmuir 34 (2018)37. - ISSN 0743-7463 - p. 10932 - 10942.
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Granular chain escape from a pore in a wall in the presence of particles on one side : a comparison to polymer translocation
Soft Matter 14 (2018)26. - ISSN 1744-683X - p. 5420 - 5427.
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Edible oil oleogels Based on self-assembled ß-sitosterol + ϒ-oryzanol tubules
In: Edible Oleogels / , Marangoni, Alejandro G., Garti, Nissim. - London : Elsevier - ISBN 9780128142707 - p. 31 - 63.