Physics and Physical Chemistry of Foods
We integrate physics, structure design and development, and application-driven research, to enable innovations more effectively. We aim to a) deliver fundamental knowledge, new mesostructures, and application concepts, for academic partners, industry and society, and b) to educate students to apply such integration in their future careers.
Our courses
The Laboratory of Physics and Physical Chemistry is involved in teaching several courses like
- Food Technology 1
- Thermodynamics for Food Scientists
- Food Physics
- Advanced Food Physics
- Molecular gastronomy
- Advanced Molecular gastronomy
The group also contributes to a lot of different courses, such as:
- Food Properties and Function
- Food and Ingredient Functionality
- Case Studies Product Quality
More courses
PhD defense Silvia van Kempen
Latest publications
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Oil bodies: An insight on their microstructure - maize germ vs sunflower seed
Food Research International 52 (2013)1. - ISSN 0963-9969 - p. 136 - 141.
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Surface rheological properties of liquid-liquid interfaces stabilized by protein fibrillar aggregates and protein-polysaccharide complexes
Soft Matter 9 (2013)7. - ISSN 1744-683X - p. 2154 - 2165.
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The influence of the type of oil phase on the self-assembly process of γ-oryzanol + β-sitosterol tubules in organogel systems
European Journal of Lipid Science and Technology 115 (2013)3. - ISSN 1438-7697 - p. 295 - 300.