Within the domain of food structure one seeks to unravel the structural organisation and dynamics of components in food stuffs. This represents a challenge due to the large range of distance and time scales that are involved. Magnetic resonance techniques (NMR and MRI) distinguish themselves by covering virtually all length scales and its ability to assess dynamic events in a non-invasive manner. Projects are jointly carried out with Dr. Camilla Terenzi (NMR/MRI), Dr. Johannes Hohlbein (optical imaging) and Dr. Joshua Dijksman (soft/flowing matter).
Understanding the relationships between food composition and sensorial appreciation by consumers is key for rational design of improved food manufacturing processes. NMR allows a rapid and unbiased view on food compositions. Research focuses in particular on molecular identification of
actives responsible for sensorial and nutritional quality, in particular in relation to the detrimental effects of lipid oxidation. Research is jointly carried out with the laboratory of Food Chemistry (Dr. Marie Hennebelle).