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▶ Watch On-Demand | 1 Hr 25 Minutes

Food Science and Technology at the Nanoscale

Learn how AFM can contribute to improving rational food design and delivery systems.
Presented by Prof. Raffaele Mezzenga, Ph.D., Department of Health Sciences and Technology & Department of Materials, ETH Zurich, Switzerland and Assoc. Prof. Uri Lesmes, Ph.D., Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Israel (November 24, 2021)

PRESENTATION HIGHLIGHTS:

Part 1: Understanding Food Polymers using AFM and Statistical Analysis

  • [00:06:10] Example 1: Amyloid Fibrils
  • [00:22:25] Example 2: Polymers
  • [00:31:20] Example 3: Nanocellulose

Part 2: Developing Food Delivery Systems with Tailored Digestibility: The Utility of AFM

  • [00:48:18] Food Enginomics: Rational design of healthier functional foods
  • [00:51:36] The role of AFM in food enginomics
  • [00:56:49] Additional Applications: Can we tailor foods for healthy people?

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