About the Laboratory
The laboratory conducts research in the field of food structure and the impact of food ingredients on creating food structure such as emulsion, gel and foam, that serve as model for food products and examination of research on food quality and its organoleptic characterization (food sensory analysis): appearance; texture; smell and taste. The research deals with the impact of innovative food ingredients from the field of alternative proteins from plants, insects and sea sources, through ingredients from food waste, sustainable ingredients and local agricultural products. The laboratory also works on understanding food sensing during food oral processing.
