Theme

Food Structuring

The aim of the Food Structuring theme is to generate applicable knowledge enabling the formulation of products that meet future requirements for health, sensory liking and sustainability.
The strategy is to understand the roles of microstructures in foods, in relation to the molecular properties of ingredients and the macroscopic properties relevant to health and sensory attributes.

Mechanical behaviour of protein-based systems(FS001)
Dispersed fat and polysaccharides systems (FS002)
Foam stability: formation and stability of interfaces in complex foods (FS003)

	Prof. Dr Erik van der Linden Theme Director Sensory and Structure
"In Sensory & Structure it all comes down to molecules and microstructures. Our track record in research in this area provides a sound framework for our partners."