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Education - dr. E (Elke) Scholten

Involved in courses:

  • Food Ingredient Functionality (FCH-30306)
  • Advanced Molecular Gastronomy (FPH-31306)
  • Product and Process Design (FQD-60312)

 

Available MSc and BSc projects

  • Oil structuring with proteins (Annika Feichtinger)
  • Fat and sugar reduction in ice cream (Qi Wang and Xiangyu Liu)
  • Tribology of nutritional beverages (Lei Ji)
  • Tribology of "soft" systems (Raisa Rudge)
  • Crystallization of fat (Naomi Arita)
  • Development of vegan cheese (Zhihong Lyu)
  • Structure of Halloumi cheese (Bo Yuan)
  • Effect of milk composition on properties of cheese (Huifang Cai)

 

For additional projects within the Food Physics Group see the web-site or contact Elke Scholten (elke.scholten@wur.nl) for more information

Courses

FPH79324 MSc Research Practice Physics and Physical Chemistry of Foods
FCH30306 Food Ingredient Functionality
FPH79224 MSc Research Practice Physics and Physical Chemistry of Foods
FPH35903 Advanced Molecular Gastronomy - Physical and chemical aspects of flavour pairing
FPH35803 Advanced Molecular Gastronomy - From ingredients to food texture
FCH35303 Food Ingredient Functionality DL
FCH37403 Laboratory Class II - Food Ingredient Technofunctionality
FPH70224 MSc Internship Physics and Physical Chemistry of Foods
FPH80436 MSc Thesis Physics and Physical Chemistry of Foods
FPH80424 MSc Thesis Physics and Physical Chemistry of Foods