Research Area:
- Nanotechnology/Nano-Science of Food:
— Systematic characterization of food at micro/nanoscale with emphasis on self–assembly, and physical chemistry of major food components such as lipids and plant proteins.
- Engineering Food structure formation to develop new strategies for food production:
— Investigating the dynamics of food system creation and the interactions of their components under different thermo-mechanical regimes.
- Development of Mathematical and Empirical Models:
— Modeling the relationship among structural properties, transport phenomena and rheological characteristics of food
— Modeling biological & chemical activities in food during the storage (food waste prevention)
Research Equipment
- Pulsed-Nuclear Magnetic Resonancy (NMR)
- Magnetic Resonance Imaging (MRI)
- Powder X-ray Diffraction (XRD, SAXD)
- Cryo-Transmission Electron Microscopy (Cryo-TEM)
- Cryo-Scanning Electron Microscopy (Cryo-SEM)
- Polarized Light Microscopy (PLM)
- Differential Scanning Calorimetry, (DSC)
- Gas & Liquid Chromatography (GC, HPLC)
- Texture Analyzers, Rheometer