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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

Cours

FPH-31306 Advanced Molecular Gastronomy
FPH-70224 MSc Internship Physics and Physical Chemistry of Foods
FPH-79224 MSc Research Practice Physics and Physical Chemistry of Foods
FCH-30306 Food Ingredient Functionality
FPH-35903 Advanced Molecular Gastronomy - Physical and chemical aspects of flavour pairing
FCH-35303 Food Ingredient Functionality DL
FCH-37403 Laboratory Class II - Food Ingredient Technofunctionality
FPH-79324 MSc Research Practice Physics and Physical Chemistry of Foods
FPH-80424 MSc Thesis Physics and Physical Chemistry of Foods
FPH-35803 Advanced Molecular Gastronomy - From ingredients to food texture