Physics and Physical Chemistry of Foods

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

Chair holder

prof.dr. E (Erik) van der Linden Professor

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Our courses

The Laboratory of Physics and Physical Chemistry of Foods is involved in teaching several courses, like
- Introduction to Food Technology
- Physical Chemistry for Food Scientists
- Food Physics
- Molecular gastronomy
- History of food production
- Unifying Concepts for Life Sciences
- Advanced Food Physics
- Advanced Molecular gastronomy

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

More courses