Micro- and Nanotechnology in Food Engineering

Engineering

• Engineering 100%
• Microtechnology 100%
• Pressure Difference 33%
• Microchannel 33%
• Conventional Technique 33%
• Pore Geometry 33%
• Membrane Fouling 33%
• Internal Structure 33%
• Macroscopic Scale 33%
• Shear Flow 33%
• Ambient Condition 33%
• Diffusion Process 33%
• Fibrous Structure 33%
• Dispersed Phase 33%
• Low Energy Input 33%
• Fractionation 33%
• Mild Condition 33%
• High Volume Fraction 33%

Material Science

• Microtechnology 100%
• Shear Flow 33%
• Volume Fraction 33%
• Microdevices 33%
• Pore Size 33%

Chemical Engineering

• Microtechnology 100%
• Fractionation 33%
• Emulsification 33%
• Membrane Fouling 33%