Physics and Physical Chemistry of Foods

We integrate physics, meso-structure design and development, and application-driven research, to enable innovations more effectively. We aim to a) deliver fundamental knowledge, new meso-structures, and application concepts, for academic partners, industry and society, and b) to educate students to apply such integration in their future careers.

Chair holder

prof.dr. E (Erik) van der Linden
Professor/Chairholder

Our courses

The Laboratory of Physics and Physical Chemistry of Foods is involved in teaching several courses, like
- Introduction to Food Technology
- Physical Chemistry for Food Scientists
- Food Physics
- Molecular gastronomy
- History of food production
- Unifying Concepts for Life Sciences
- Advanced Food Physics
- Advanced Molecular gastronomy

The group also contributes to a number of courses of other chair groups, such as:
- Food Properties and Function
- Food Ingredient Functionality
- Case Studies Product Quality
- Product and Process Design

More courses

Physics and Physical Chemistry of Foods

Chair holder

prof.dr. E (Erik) van der Linden

Our courses

News

Low-sugar ice cream, but without a grainy texture

Calendar

Latest publications

Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilization

Effects of oil-water interfacial properties on protein structuring and droplet deformation in high moisture meat analogues containing oil

Effect of membrane filtration and direct steam injection on mildly refined rapeseed protein solubility, air-water interfacial and foaming properties