Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods
Engineering self-assembly nano- and microstructures in food systems
Designing complex (bio)polymer and colloidal systems
Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives
Development of advanced analytical and theoretical tools to elucidate the effects of structure on the health and nutritional attributes of the final food product
Process and product engineering for food properties delivery
Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality
Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function
Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design
Consumer perception as a criterion for process design
Sharing knowledge and technologies between academia and industry for healthy foods design
Enterprise-based innovation system in food structure design
Structure design for gastronomy applications
Case studies on structure/process development with relevance to different food manufacturing processes.