About us
The Food Process Engineering group focuses food materials science and food process engineering.
Research in the Food Process Engineering group focuses on material science, engineering, and processing of food and other soft matter. The overall goal is to understand and develop design pathways to improve structure and functionality of multiphase materials for targeted applications and use. Research includes rheology, interfacial characterization, scattering, and extrusion of complex materials such as foam, emulsions, and hydrogels as well as engineered living materials. Once in a while also mud, concrete, microplastic, slime and snot receives our attention.
The scientific toolbox for material and process analysis includes (i) processing experiments from micro-fluidics to pilot plant scale, (ii) interfacial and bulk rheology, (iii) interfacial structure characterization techniques, (iv) light- (SALS), neutron- (SANS) or x-ray- (SAXS, WAXS) scattering or diffraction methods as well as (v) microscopic techniques (CLSM, SEM, TEM).
Prof. Dr. Peter Fischer is physicist and materials scientist. He is a lecturer in interfacial sciences and physical characterization methods for foods. Peter Fischer’s research expertise is in bulk and interfacial rheology, structure characterization by scattering techniques (SALS, SANS, SAXS), and micro-fluidics.
