Physics and Physical Chemistry of Foods - Wageningen University and Research

Over Physics and Physical Chemistry of Foods - Wageningen University and Research

Physics and Physical Chemistry of Foods is one of the chair groups of Wageningen University and Research. We integrate physics, meso-structure design and development, and application-driven research, to enable innovations more effectively.

We aim to: • Deliver fundamental knowledge, new mesostructures, and application concepts, for academic partners, industry and society; • Educate students to apply such integration in their future careers.

Our focus is on the mesoscale in relation to the molecular and macroscopic scale.

Application areas refer to: • Function (texture, taste, smell, colour, nutrient delivery); • Context (processing, transport, storage, consumption, digestion); • Requirements (sustainability, safety, ingredient availability, reasonable cost).

At our chair we have collaborations with several graduate schools and research institutes, we also have close collaborations with industrial partners and universities in the Netherlands and abroad.

Follow our page to stay updated on our activities, publications and events. Would you like to have more information about our chair group, our research or are you interested in collaborations contact office.fph@wur.nl

Trefwoorden

• Dairy Products
• Emulsions
• Foams
• Food Physics
• Food Structure
• Food Technology
• Gels
• Ice Cream
• Interfacial Rheology
• Meat Replacers
• Microfluidics
• Microscopy
• Oleogels
• Plant Proteins
• Rheology
• Scattering Methods
• Sensory Perception
• Sustainability
• Tribology

Team per functiegebied

Gebaseerd op 9 openbare functieprofielen, stand van 4 augustus 2026.

• Research / R&D6
• Education / Training1
• Operations1
• Other / Unclassifiable1