As part of the Adolphe Merkle Institute we focus on the science of food materials. With this we contribute to the development towards sustainable food systems that are both good for people and good for the planet. We are engaged in the transfer of fundamental science towards applications with local, national and international partners.
We use an interdisciplinary approach rooted in solid competences in physics, biotechnology and chemistry.
Our main focus is the creation and characterization of the physical structure of food materials over a wide range of length and time scales. Based on this we investigate the response of food materials to deformations and forces (rheology) – material properties that finally impact taste and mouthfeel.
We strive to contribute innovative solutions towards the sustainable transformation of the agri-food sector within our planetary boundaries. We want to convince consumers with exciting textures and taste to choose sustainable and nutritious food products. Key aspects for this are:
