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Rheometer, tensiometer, Instron dynamometer, DSC, GC-MSs, LC-MS; HPLCs, freeze-drier; ball miller; image analysis; vacuum impregnation
General lab equipment
Optimisation of food processes (conventional)
Technological functionality of food ingredients
Curriculum development, assesment and accreditation of curriculum
Processing and stabilization of food products, quality characteristics of technological functionality of food ingredients and biomolecules, design of formulated products.
Physico-chemical properties, physical and rheological properties of foods and their changes due to processing (conventional and innovative technologies) and storage conditions.
Education and Training tools and Curriculum development in Food Science/Engineering