In his inaugural lecture Krassimir Velikov will focus on challenges in microstructure-based innovations in food products that arise from physical complexity, regulations and consumer perception.
Food products can often be described as complex soft matter systems that may contain colloids, polymers, and granular objects. The demand for all-natural products creates a big challenge in microstructure-based innovations in foods, given the limited set of ingredients allowed for consumption.
Such difficulties arise from the compositional and microstructural complexity of food, ability of consumers to sense the different products microstructures, national and international regulations for the use of certain ingredients, and consumer acceptance. Addressing these challenges will require both educational and creative research approaches.
K.P. Velikov, professor by special appointment of Soft matter Physics: Delicious Soft Matter.
This event is open to the public.