- Techno-functionality of food additives and food
components (mainly proteins and polysaccharides).
- Isolation, modification and characterisation of proteins
from vegetables and milk. Surface behaviour of proteins.
- Preparation methods with low energy input for disperse
food systems (emulsification by micro-porous materials).
- Health foods on the basis of simple and multiple emulsion
systems. Encapsulation of bioactive substances.
- Preparation of multidispersed Functional Foods.