Food Imaging & Soft Matter Physics

At the intersection of advanced microscopy and food science, our research group explores the intricate world of food structure and properties through cutting-edge optical imaging techniques. We investigate edible matter at the microscopic level, uncovering the fundamental principles that govern food's texture, functionality, and stability.

Our research aims to bridge the gap between microscopic observations and macroscopic food characteristics, providing critical insights that drive innovation in food science, technology, and culinary practices. By examining food at multiple length and time scales, we aim to transform how we understand and approach food materials.

We specialize in state-of-the-art microscopy and material characterization, employing an array of techniques including super-resolution fluorescence microscopy, label-free imaging methods, spectroscopic techniques, and rheological analysis. Our investigations span diverse food systems—from simplified model matrices to complex, intact foods—exploring their responses to various physical, chemical, and biological conditions encountered during processing, preparation, and storage.

Our research spans multiple domains, with a core focus on unraveling microstructure-function relationships in foods. We investigate static food structure as well as the dynamics of food structure formation and degradation. We pioneer innovative imaging approaches specifically tailored to food structure analysis, pushing the boundaries of optical microscopy. We further develop image analysis tools that transform microscopy into a quantitative discipline within food science.

Our approach centers on understanding soft matter physics in culinary and processing contexts, exploring the physical principles underlying food materials' behavior and sensory properties. We excel at translating fundamental scientific understanding into practical applications, quantifying microstructural features and analyzing dynamic changes. This approach provides invaluable insights that can guide the development of innovative food products, enhance food quality and sustainability, inform processing techniques, and improve sensory experiences.

Our main research areas include: