CORDIS Project
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The PICKFOOD project aims to develop stable food emulsions using Pickering particles, addressing food waste and quality issues. It combines soft matter physics and food science to create innovative methodologies for producing and characterizing these emulsions for healthier food applications.
Enormous food waste worldwide has huge environmental and cost efficiency impact.
Chemical deterioration caused by e.g.oxidation of lipids, vitamins and other food constituents are causes of waste.
Many foods are emulsions stabilized bysurfactants.
Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost andcontrol.
However, their future industrial use is under threat, because of formulation foaming problems and the need to reducevolatile organic comp…
NORGES TEKNISK-NATURVITENSKAPELIGE UNIVERSITET NTNU
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
Denmark, Kobenhavn
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
TECHNICAL UNIVERSITY OF DENMARK DTU
Denmark, Kongens Lyngby
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
Sweden, Uppsala
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
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