Since 2002, it has been a tradition for PhD students from the group Physics and Physical Chemistry of Foods at Wageningen University to organize a PhD study trip. The aims of the PhD trip are to exchange knowledge, gain experience, broaden scientific networks and stimulate collaborations with researchers from all over the world. The study-trips are mainly organized by PhD students themselves, which provide excellent opportunities to establish contacts with people from different universities and institutes through interactions on the scientific, social and cultural level.
In 2002 students in our group went to United Kingdom and in 2010 another successful visit took place in Japan. With previous success experience, this year we plan to keep this nice tradition by organizing a two-week visit at various universities and companies in Canada and the Northeastern USA.
During this trip student symposiums, poster or oral presentations, facility tours and social activities will be carried out. Eleven PhD students will join the trip (May 2014). The chair of the group, Prof. Erik van der Linden, will accompany and supervise the PhD students along the trip.
Please see our program below:
|Monday||5-5-2014||Fly to New York|
|Tuesday||6-5-2014||Travel to Ithaca|
|Thursday||8-5-2014||University of Massachusetts Amherst|
|Saturday||10-5-2014||Free time in Boston|
|Sunday||11-5-2014||Travel to New York|
|Institute of Culinary Education / Experimental Cuisine Collective|
|Wednesday||14-5-2014||Fly to Toronto|
|Friday||16-5-2014||Fly back to Amsterdam|
We are looking forward to an inspiring trip!
- Auke de Vries
- Kun Liu
- Jinfeng Peng
- Tijs Rovers (Chair)
- Vaida Urbonaite
- Min Chen
Prof. dr. Erik van der Linden
Dr. Elke Scholten
Alev Ince, from Turkey
Rheological properties and characteristics of protein particles in complex systems, depletion interaction, gel formation of emulsions or dispersions by different methods
Anika Oppermann, from Germany
Fat reduction in bakery applications by means of heat- and shear stable double emulsions (with gelled inner water phase), including sensory properties and flavour release of reformulated foods.
Auke de Vries, from the Netherlands
Development of novel, food grade oleogels as alternative for saturated fat in food products.
Carsten Ersch, from Germany
Mixed protein gels
Claire Munialo, from Kenya
Energy storage in fine and coarse stranded networks of proteins
Jacob Bouman, from the Netherlands
Drying behaviour of concentrated protein systems
Jinfeng Peng, from China
The behaviour of protein fibrils in complex food systems
Kun Liu, from China
The rheological, tribological and sensorial properties of fat emulsion filled gels and fat mimicking mechanisms of particle fat replacer during oral processing
Min Chen, from China
The physiochemical properties of foaming agents in milk and their influence on formation and stability of dairy foam
Pauline van Leusden, from the Netherlands
Development of an ultrasound active microcapsule for the targeted release of medicine, to improve safety and efficacy of chemotherapeutics
Tijs Rovers, from the Netherlands
The influence of production parameters and environmental factors on the characteristics of microbubbles; Effect (mainly rheological) of microbubbles with different characteristics in food systems
Vaida Urbonaite, from Lithuania
Dimensional characteristics of water holding in protein gels
We would like to express our sincere gratitude and appreciation to our group and the following companies and organizations for their general sponsoring.
If you have any suggestions or questions, please do not hesitate to contact us: firstname.lastname@example.org