Our aim

We characterize and valorize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in understanding the behavior of polysaccharides in dispersed systems: their emulsifying properties and capacity to inhibit lipid oxidation, gelation, and formulation into aerogels.

News

@FoMSci

News from project ENVISION: Oil-water interface characterization. Check more from our blog. #FoMSci #mmtdktwitter.com/i/web/status/1…

Have FUN with OLEOgels! New HiPOC grant for turning oleogels into functional materials - read more from our blog.… twitter.com/i/web/status/1…

Doing GOOD! News from project GOOD: "Im­proved gut health by wood-de­rived gums", check more from our blog.… twitter.com/i/web/status/1…

Celebrating a great beginning of 2020🥂 @FoMSci - six new articles published resulting in three greatly decorated ca… twitter.com/i/web/status/1…