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

Fabio Valoppi is looking for a motivated and skilled postdoctoral researcher to join his recently funded project en… twitter.com/i/web/status/1…

Thao Ho is looking for a motivated PhD student to be hired in his recently funded FinPowder project (… twitter.com/i/web/status/1…

Check our blog for the latest updates on the Freshpack project "Integrating Freshpack technology into existing pro… twitter.com/i/web/status/1…

"Just PhDone" FoMSci group member Mamata Bhattarai defended her doctoral dissertation a few weeks ago. Check more f… twitter.com/i/web/status/1…