Structural Food Science

Food structure refers to spatial organization of the different components inside food matrices. Food structures exist at multiple length scales and determine how food behaves during processing, storage, ingestion and digestions. 

Structural food science graphics

The structural food science research group at UCPH FOOD uses physical, chemical and physicochemical principles and methodologies to study foods. These principles are used to develop foods and ingredients with new properties. Our research is based on a multiscale approach where the properties of ingredients and their interactions are studied at the nano- and micro- scales in order to link molecular understanding to macroscopic food properties and quality. With this approach we will drive the development of the rationally designed food structures of the future.

 

  • Food materials science
  • Food colloidal systems
  • Soft matter self-assembly
  • Oxidative stability of foods and beverages
  • Radicals in foods and beverages
  • Multi-scale structural food physics
  • Optical Microscopy and Image Analysis
  • Small-angle x-ray (SAXS) and neutron scattering techniques and related advanced data analysis and modeling
  • Coarse-grained molecular simulations

 

  • Dynamic vapour sorption (DVS Intrinsic)
  • ESR-spectroscopy (Magnettech Miniscope MS-200 and MS-5000)
  • Small- and Wide-angle X-ray scattering (Xenocs Nano-InXider)
  • Beer analytical chemistry lab (Density, turbidity, O2, CO2, and foam stability)
  • Contact angle and surface tension (Dataphysics OCA25)
  • Particle size and zeta potential (Malvern Zetasizer Nano ZSP)
  • Isothermal titration calorimetry (TA Instruments NanoITC)
  • Stopped flow kinetics (Applied Photophysics)
  • Gas analyzers and oxygen sensors
  • Advanced Optical Microscopes through the Center for Advanced Bioimaging
  • Rheometers for Oscillatory Shear Rheology (TA Instruments DHR-1, Kinexus malvern).
  • Water activity meter (AQUALAB 4TE)
  • Lumisizer
  • Image Analysis workstation
  • FTIR
  • DSC

 

 

Group members:

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Contact the research group leader:

Professor
UCPH FOOD section: 
                    Ingredient and Dairy
                    Technology
Department of Food Science, University of Copenhagen (UCPH FOOD)
Rolighedsvej 26, room number 782-74-C409
1958 Frederiksberg C
Denmark
Phone +45 35 33 32 62