2.2 Water in Food Physics & Food Technology  

You encounter them every day: dried foods. But are we getting the most out of these dehydrated provisions?

Wetsus is starting a new PhD research under their new EMPOWER program in the theme Dehydration to investigate the relation between dehydration/drying and protein functionality.  The presentations of Prof. Karin Schroen of UTwente and dr. Hans Tromp of NIZO discuss this topic in further detail. Wetsus Ph.D. student Ruben Halwerk presents his latest results using EFC (Eutectic Freeze Crystallization) to recover lactose as an alternative to evaporation.

Join this talk to learn more about the research of this new PhD position and hear about a new technique in the drying of provisions.

Chair: dr. Henk Miedema