Food Structure and Function

We investigate how the structure of food influences its function, with the goal of developing healthier, tastier, and more sustainable products. By combining fundamental and applied research, we explore food systems across multiple scales, from nanometres to millimetres, to better understand how physical structure impacts nutritional and sensory properties.

 

Functional Biomaterials and Innovative Food Design

As demand for sustainable nutrition grows, we explore the use of functional biomaterials to reimagine food design. By combining alternative proteins with novel lipid structures, we are creating next-generation foods that are both nutritious and sustainable.

 

Food Colloids and Biointerfaces

Leveraging our expertise in colloid science and biointerface modelling, we are developing smarter, more effective food systems. Our work integrates insights from cell biology to align food design with health and sustainability principles.