RESEARCH GROUP
Food Structures and Properties
Updated: June 2025
We characterize the food raw material, food products as well as bio-based food material by different physico-chemical and structural methods from molecule to macro levels. The overall objective is to design structures with targeted properties, to be applied in food or/and bio-based materials.
Our research expertise is on:
- The relationship between microstructure and product (food and bio-based materials) quality
- Design food processes to achieve desired food product properties
- Create microstructures by optimized/designed processing for healthy and tasty foods
- Design bio-based materials (additives and composites) with desired functions and properties
- Study interaction/degradation of the microstructures and bio-based materials with external environmental conditions, including body assimilation
- Exploitation of biomass for recovering biopolymers and nanoparticles
