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.
Our research
News
-
From mist to matter – Steering particle structure development during pilot-scale spray drying
-
Food technologist Remko Boom wins lifetime achievement award
-
Maarten Schutyser appointed personal professor of Drying and dense food processing
-
The future of real milk without cows
-
Prof. Dr. Atze Jan van der Goot
Follow our LinkedIn page to stay updated on our activities, publications and events.
Our education
Education in Food Process Engineering is organised at the level of Bsc (3 years), Msc (2 years) and PhD (4 years). Every year we have about 70 thesis students and at this moment we have 35 students in the PhD programs.
Chair group holder
- Unfortunately, your cookie settings do not allow videos to be displayed. - check your settings
There is a promising future for meat replacements. FPE is doing research on sustainable plant based beef.
Latest publications
-
Comparative analysis of twin-screw pressing and blending methods for walnut oleosome extraction : Yield, physical stability, and functionalities
-
Role of pulse globulins and albumins in air-water interface and foam stabilization
-
Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers