Food rheology, food texture and sensory evaluation

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

Faculty (G+PS eligible/member)

Food colloids, gels, foam and emulsions; Food chemistry (including fermentation); Food rheology, food texture and sensory evaluation; Nutraceuticals, functional foods and bioactive; food chemistry; Physical chemistry of foods; Food colloids; Food emulsions; Food polysaccharides; food proteins