Molecular gastronomy
Food chemistry, Physical and Molecular Gastronomy
We offer consulting, research, and teaching in physical and molecular gastronomy.
Our areas of expertise include:
- ● Dietary fiber processing
- ● Hydrogel technologies
- ● Solid-state mold fermentations
- ● Microbial community analysis by metabarcoding and metagenomics
- ● Innovative bee pollen processing methods
- ● Functional beverages (soluble fibers, methylxanthines, polyphenols, fermentation-derived metabolites)
Courses
Food science course syllabus
Bioinformatics for Microbiology course topics
Lectures on Special Topics
Molds and Fermentation
Nutritional Fiber Upcycling
(Food) Hydrogels
Tutorial: Digestion and Gut Microbiome
Product Development
Coffee and Molds
FiberVia fiber-rich upcycled snacks
Florium Bee Pollen products