Food, Water and Waste Research Group
  • Print
   
   

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:

  • too large ice crystals and the ice cream is “gritty”
  • too small and the ‘cooling sensation’ is lost

We study food material structuring and de-structuring to understand the required properties of a food and to acquire microstructures with the desired performance.

Product structural design

Product structural design

 
 

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.

 

 

Food, Water and Waste Research Group

Faculty of Engineering
The University of Nottingham
Nottingham, NG7 2RD


telephone: +44 (0)115 82 32502
email:FWW@nottingham.ac.uk