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.