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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.

About us

Chair group holder

prof.dr.ir. RM (Remko) Boom Professor

 

Inauguration Karin Schroën

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Anja Warmerdam: Synthesis of galacto-oligosaccharides with ß-galactosidases

Our research

Latest publications

Characterization of β-Galactosidase Isoforms from Bacillus circulans and Their Contribution to GOS Production
Warmerdam, A. , Paudel, E. , Wanqing, J. , Boom, R.M. , Janssen, A.E.M. (2013) Applied Biochemistry and Biotechnology 170 (2013)2. - ISSN 0273-2289 - p. 340 - 358.New York : Springer Science+Business Media, 2013
Controlled mixing of lanthanide(III) ions in coacervate
Wang, J. , Velders, A.H. , Gianolio, E. , Aime, S. , Vergeldt, F.J. , As, H. van , Yan Yun , Drechsler, M. , Cohen Stuart, M.A. , Gucht, J. van der (2013) Chemical Communications 49 (2013)36. - ISSN 1359-7345 - p. 3736 - 3738.
Separation process for very concentrated emulsions and suspensions in the food industry
Dinther, A.M.C. van , Schroën, C.G.P.H. , Boom, R.M. (2013) Innovative Food Science and Emerging Technologies 18 (2013). - ISSN 1466-8564 - p. 177 - 182.