The Food Structure & Function research group, headed by Prof. dr. ir. Koen Dewettinck, is part of the Department Food technology, safety and health (Faculty Bioscience Engineering, Ghent University). We study structure-function relationships in complex foods like chocolate and confectionery, margarines and shortenings, dairy products and their plant-based alternatives. In our research foods are explored from nanoscale, microscale, mesoscale up until macroscale with an advanced toolbox including amongst others cryo scanning electron microscopy, rheology, differential scanning calorimetry and small angle X-ray scattering.
Company Details
- Address
- Coupure Links 653, Ghent,flemish Region 9000,belgium
- Industry
- Higher Education
- NAICS
-
Colleges, Universities, and Professional Schools
- Keywords
- Laboratory of Food Technology.
- HQ
- Ghent, Flemish Region
- Competitors
- Department of Food Science, University of Copenhagen, ESRF - The European Synchrotron, Laboratory of Food Technology, Cacaolab, Laboratory of Food Process Engineering, Research Foundation Flanders - FWO, Purdue Food Science, IU Food Technology, UGent Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering UGent.
Food Structure & Function Research Group Questions
Food Structure & Function Research Group's LinkedIn profile is https://be.linkedin.com/company/food-structure-and-function-research-group
Food Structure & Function Research Group's industry is
Higher Education
Food Structure & Function Research Group's top competitors are
Department Of Food Science, University Of Copenhagen,
Esrf - The European Synchrotron,
Laboratory Of Food Technology,
Cacaolab,
Laboratory Of Food Process Engineering,
Research Foundation Flanders - Fwo,
Purdue Food Science,
Iu Food Technology,
Ugent Department Of Food Technology, Safety And Health,
Faculty Of Bioscience Engineering Ugent.
Food Structure & Function Research Group's categories are Higher Education
