Topics

  • Emulsions, foams, interfaces
  • Solutions, colloids, dispersion, powders and gels
  • Microrheology
  • Rheological-textural methods, tribology and sensory analysis, modelling and numerical methods
  • Shelf-life, phase separation, quality criteria
  • Structure-function relations, microstructure
  • Food processing: encapsulation, mixing, transport, nanotechnology applications, nutrition and health
  • 3D printing applications
  • Traditional foods and drinks
  • Food groups: dough, dairy, confectionary, fruits & vegetables,¬†miscellaneous