Formulation technology
In the formulation area, we conduct research to understand how product functionality can be designed by combining the right ingredients and processes. We work with food and pharmaceutical products but the knowledge we gain is applicable in wider areas such as cosmetics and material science.
The research is based on two technology areas: surface and colloidal science and powder technology. The group works both with liquid, semisolid and solid formulations. We investigate how the structure of complex formulations affects key properties of a product such as stability, the release of substances in different environments, and taste and texture of foods. We also have a strong interest in using and developing different characterization technologies to understand the structure of the formulation for example, synchrotron and neutron scattering, asymmetric flow field flow fractionation, rheology, surface techniques and particle characterization.
Key senior scientists:
- Professor Björn Bergenståhl
- Professor Anna Fureby
- Professor Lars Nilsson
- Professor Marie Wahlgren
- Adjunct Professor Stefan Ulvenlund (ENZA Biotech)
- Adjunct Professor Kyrre Thalberg (Emmace AB)
- Guest professor Milena Corredig (Aarhus University)
Contact
Marie Wahlgren
Email: marie [dot] wahlgren [at] food [dot] lth [dot] se
Telephone: +46462228306
Lars Nilsson
Email: lars [dot] nilsson [at] food [dot] lth [dot] se
Telephone: +46462228303
Björn Bergenståhl
Email: bjorn [dot] bergenstahl [at] food [dot] lth [dot] se
Telephone: +46462228310
Mobile: +46707467013
Anna Fureby
Email: anna [dot] fureby [at] food [dot] lth [dot] se
Stefan Ulvenlund
Email: stefan [dot] ulvenlund [at] food [dot] lth [dot] se
Telephone: +46706540486
Kyrre Thalberg
Email: kyrre [dot] thalberg [at] food [dot] lth [dot] se
Profile Area Aerosols
The research area is part of LTH's Profile Area Aerosols (lth.se).