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
-
Lipase diffusion in oil-filled, alginate micro- and macrobeads
Food Hydrocolloids 85 (2018). - ISSN 0268-005X - p. 242 - 247.
-
Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils
Food Hydrocolloids 82 (2018). - ISSN 0268-005X - p. 196 - 208.
-
Nonlinear shear and dilatational rheology of viscoelastic interfacial layers of cellulose nanocrystals
Physics of Fluids 30 (2018)7. - ISSN 1070-6631 - 11 p.