Research of the Food Process Engineering Group
We explore new principles for preparing foods and food ingredients. The key characteristic of foods is that they (usually) are very complex, multiphase systems, incorporating many if not hundreds of ingredients and components.
By understanding the interactions between various phases or components, one can induce the formation of a specific structure, or isolate the valuable components. From this, we then set to conceive a process configuration that exploits the found phenomena, such that a process is developed that will be much more efficient (in terms of raw materials, utilities or waste generation), and/or will result in foods with a much better combination of taste and nutrition.