Back to overview

Food Structure and Function

The lab aims at innovative development of food products on microstructural level to answer the request of the consumer to new products being tasty, satisfactory, healthy and affordable.

Research themes are, amongst others, structure-function relations of food components, construction and destruction of the food structure, sensorial characteristics, oil crystallisation, processing and modification, processing of chocolate and products, processing of cream and ice products, stability of complex food systems, valorisation of bioactive components and (micro)nutrients from waste streams.


Coupure Links 653
9000 Ghent