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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Phytosterols
In: Reference Module in Food Science / , Smithers, Geoffrey. - : Elsevier - ISBN 9780081005965 - 4 p.
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Predicting phase separation in aqueous PEO35-Dextran100 mixtures using a virial expansion
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The microstructure of protein stabilized air/water interfaces studied by dilatational rheology and imaging