Microstructure engineering in foods: from physics to innovation and back

Activity: Talk or presentationInvited talk

Description

The presentation will survey examples of the role of physics in understanding the formation and properties of microstructures in food and how this understanding can fuel innovations, and, reversely, how innovative ideas lead to exploring novel microstructures with concomittant new understanding of the physics of formation and properties of microstructures in food. The examples cover proteins, fats and carbohydrates as molecular ingredients, and microstructures of fibrillar, planar or spherical shape.
Period27 Aug 2019
Held atSwiss soft days, 25th edition (2019)
Event typeConference
LocationLausanne, Switzerland
Degree of RecognitionInternational