Concern over the sufficiency of natural resources for feeding and supporting the growing population, and the adverse effects of excessive saturated and hydrogenated fat consumption motivates us to search for alternative and complementary sources of food and packaging materials, and novel technologies to design and improve food products.

We characterize wood hemicelluloses and fungal biomass as hydrocolloids to provide and stabilize food structures, such as emulsions, and to formulate novel packaging materials. We develop novel technologies to finely modify oleogels' crystalline structures.

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