Food colloids, gels, foam and emulsions

This subclass comprises research and experimental development in food colloids, gels, foam and emulsions.

Parent Category

Food sciences (including food engineering)

UBC Researchers

K

Kontogiorgos, Vasileios

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

food chemistry; Physical chemistry of foods; Food colloids; Food emulsions; Food polysaccharides; food proteins; Food chemistry, Physical chemistry of foods, Food colloids , Food emulsions, Food polysaccharides, Food proteins

French Name

Colloïdes, gels, mousses et émulsions alimentaires

French Description

Cette sous-classe comprend la recherche et le développement expérimental en colloïdes, gels, mousses et émulsions alimentaires.