Overview

The Food Structure & Function research group, headed by Prof. dr. ir. Koen Dewettinck, is part of the Department Food technology, safety and health (Faculty Bioscience Engineering, Ghent University). We study structure-function relationships in complex foods like chocolate and confectionery, margarines and shortenings, dairy products and their plant-based alternatives. In our research foods are explored from nanoscale, microscale, mesoscale up until macroscale with an advanced toolbox including amongst others cryo scanning electron microscopy, rheology, differential scanning calorimetry and small angle X-ray scattering.