Food Physics


Food Physics

Foods are creamy, crunchy, crispy…

Physical properties of foods are often based on complex criteria and highly relevant for food quality. They can be influenced by technology and processing and finally become evident upon consumption. The Food Physics Laboratory works in an international and multidisciplinary network (http://www.foodstructuredesign.net/) and closely cooperates with other working groups of the Department to study the diverse physical aspects of food quality.

The research activities range from objective measurements of technologically and sensorically relevant attributes of liquid and solid products (e.g., flow and fracture behaviour, visco-elasticity, sound emission, adhesion, macro-structure, colour, surface tension, density, etc.) up to the optimization of processes and products, systematically applying statistical methods of experimental design and modelling.

Contact

Ass. Prof. DI Dr. Gerhard Schleining

Phone: (+43 1) 47654-75437
Fax: (+43 1) 47654-75439

gerhard.schleining(at)boku.ac.at

Address:
Muthgasse 18
A-1190 Wien
Austria

Office:

Janine Jeroucic

Phone: (+43 1) 47654-75400
Fax: (+43 1) 47654-75439

janine.jeroucic(at)boku.ac.at

Address:
Muthgasse 18
A-1190 Wien
Austria