My focus is on food emulsions and mouth feel engineering, and on food encapsulation and controlled release. With a background in physical and colloid chemistry, I am now working on textures of food products. The central aim is to improve physical stability or to improve sensory quality.
Translating the interactions between ingredients (product on the shelf) and the interactions between foodstuffs and oral surfaces (product in the mouth) to sensory performance is fascinating. What is happening at a small (micrometres) length scale, will determine the behaviour of foods on much larger length scales and over long time scales, and even how much we like eating that product.
At NIZO we combine many disciplines together to solve a customer’s request. Working together with customers leads to innovations and allows successful translation of science into industrial applications.
Protection of valuable ingredients in your products during processing, storage or consumption, and the delivery of bioactives at specific places in the body or the targeted release of ingredients during production. We assist you in your innovations and industrial applications.