Objectives: It is well known that in complex food systems structuring and gelation is very sensitive to nanoscale interactions between constituents such as proteins with several open questions remaining unresolved despite intense research efforts.Understanding shear-induced transitions of the colloidal gel matrix in the presence of active inclusions is key in order to expand sustainably. It is envisaged that the UNIL DC will systematically study plant protein containing gelled systems, rheology and microstructure with the ultimate aim of linking formulation characteristics to product performance. Tools will lab scale formulation coupled to rheometry and related characterization methods(microscopy, SEM, turbidity & particle analysis). Advanced experimental methods will be transferred from UvA (extensional rheology) and FORTH (in situ microscopy and light scattering echo) and adapted for use in complex multi-component formulations. Similar approaches to organoclay gelation for Deo suspension anti-perspirant aerosols formulations will be inquired with UNILUK.
Academic secondment: The DC will be at UvA (10M/M3 - M12) working on establishing and adapting experimental techniques that have successfully been used on model systems. FORTH (6M/M12 - M17): Get hands-on experience in light scattering echo experiments for measuring shear-induced dynamics of opaque food products.
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