The fundamentals of food engineering
The aim of the Fundamental Food Engineering group is to increase our fundamental understanding of food processing. All scales and types of technical processes transforming raw materials into food are of interest although the traditional focus is on industrial food processing.
We build understanding by combining experimental methods, chemistry, physics, engineering know-how and mathematical modelling. Typically, we run research projects that bring together applied challenges within the food processing sector with methods, theories, and experimental techniques from more fundamental disciplines. A key in achieving this is building strong cross-disciplinary collaboration.
At present, mechanistic investigations of emulsification devices is a major focus.
We share a conviction that a more sustainable, resource-effective, and high-quality food system is impossible without a deeper fundamental understanding.
Contact
Andreas Håkansson
Email: andreas [dot] hakansson [at] food [dot] lth [dot] se
Telephone: +46462226886
Profile Area Food and Bio
The research area is part of LTH's Profile Area Food and Bio (lth.se).