Why do some liquids foam and others don’t?
How does starch transform as it’s cooked?
We design and build our own instruments to find out.
Our group develops and implements new experimental techniques for studying multiphase fluid systems including foams and emulsions.
We use a combination of the following skills to answer fundamental questions and apply this knowledge to complex food systems:
- Experimental measurements
- Analytical theory
- Instrument design
- Custom machining
- Software programming
- Hardware automation