Physics in Food Manufacturing / IOP Expanding Physics (ePub)

Megan J Povey leads the Food Physics Group in the School of Food Science and Nutrition at the University of Leeds. She was the first person in the world to hold a university chair in food physics being appointed in 2002 and has 50 years of experience in the use of ultrasound for the characterization of soft materials. Her group is internationally leading in the area of ultrasound characterization of nano-particulate material, primarily but not exclusively food particles such as the self-assembling protein casein.
Elena Simone joined the School of Food Science and Nutrition at the University of Leeds in September 2016 as a lecturer in food crystal engineering. Her research interests include crystal engineering, understanding the phenomena of polymorphism, nucleation and crystal growth using on-line, in situ, analytical techniques as well as off-line solid state characterisation, and exploring novel technologies and non-invasive techniques for food safety and reassurance.

Melvin J Holmes has been involved in research and teaching since 1997 in mathematics and food science. He has primary research interests in the use of partial and ordinary differential equations to model physical systems, in particular in visco-inertial and thermal interactions of emulsions with incident sound fields. These models in conjunction with experimental results allow a valuable insight into the complex interactions that occur in real systems.

Michael Rappolt holds a leadership chair of lipid biophysics at the School of Food Science and Nutrition at the University of Leeds. He is a physicist and a leading authority on the use of various small and wide-angle scattering techniques on investigating the structure, shape and flexibility of model membranes with various, groundbreaking achievements concerning their nanostructural and mechanical analysis. Recent activities have been concentrated on the study of drug/membrane interactions with applications to drug delivery and food.

Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.