WG1 will develop task 1:
‘‘Analytical and modeling techniques to characterise structure and physical properties of foods’’

Key words: food physical properties, combined techniques, chemometrical models.

Deliverable: Co-ordination and integration of top advances in EC research in the fundamental characterization of the physical properties of foods. This will lead to the optimization of analytical techniques to characterise factors influencing food structure from micro to macro level.

Goal: Methodologies and analytical tools for assessment of physical material functions and structuring mechanisms are to be considered and related to coupled process and product design on the basis of partners’s experience and are expected to provide valuable information for product Design

Partners involved in this activity will assist in all the scientific activity of the Action.

Nominated Members: