[nanoPost] Processes for dispersing nanoparticles into a liquid medium for food and consumer pr

At the Institute of Food Process Engineering, they are looking at the influence of wetting on granular particles and highly porous systems:

nanoparticles, and particle adhesion;

dispersing solid micro- and nano-particles in liquids;

size reduction of particles dispersed in a liquid;

product engineering through emulsification technology and formulation of emulsions;

bio-process engineering, especially sterilisation techniques;

food extrusion;

microwave heating and drying;

analysis of physical material properties.