Foods are typically complex, multiphase, kinetically trapped structures. Their microstructure often determines food quality and consumer acceptability. For example, the size of ice crystals in ice cream affects its perception:
We study food material structuring and de-structuring to understand the required properties of a food and to acquire microstructures with the desired performance.
We further work at designing processing profiles of materials that can deliver the desired structures at reduced energy and/or water costs in a flexible manufacturing environment using both established and novel technologies.
Faculty of EngineeringThe University of Nottingham
Nottingham, NG7 2RD
telephone: +44 (0)115 82 32502
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