Food Process Engineering
The Laboratory of Food Process Engineering aims at finding processes that are significantly more sustainable, producing products that combine excellent taste with better nutrition.
Our research
Food Structuring
Enzyme Reactions and Bio-Separations
Food Microtechnology
Additive Food Assembly
Dry Food Processing
Sustainable Process Development
Protein Functionalization
News
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Our education
Education in Food Process Engineering is organised at the level of Bsc (3 years), Msc (2 years) and PhD (4 years). Every year we have about 70 thesis students and at this moment we have 35 students in the PhD programs.
Agro Food Robotics
The experts of Agro Food Robotics design robotic systems for open field, horticulture, fresh chains and food. We specialise in artificial intelligence and sensing, especially spectral, learning and vision.
Chair group holder
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There is a promising future for meat replacements. FPE is doing research on sustainable plant based beef.
Latest publications
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Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops
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Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough
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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions