What process gives chocolate the most subtle smoothness? And how does the selection of raw materials affect the quality of rye bread? The Center for Food Physics finds the right answer for these and many other questions.
Physical analysis allow the properties of substances and substance systems that arise from their structural state to be characterized and are therefore the key to resolving complex problems. The work of DIL´s Center of Food Physics is based on expert knowledge, modern measuring and testing methods and customized analytical concepts. On the basis of intensive research, it is the division`s responsibility to investigate the relationships between structure and function. The Center of Food Physics investigates these relationships and gathers findings about the structure forming mechanisms in system engineering processes using the latest equipment. By collaborating with the institute’s other divisions, the findings obtained can be implemented on a technical and industrial scale.
The Centre of Food Physics is divided into five areas of expertise. In addition to its work in characterizing structures and rheological properties, the division has extensive expertise in particle measurement technology, tensiometry and thermal analysis.
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