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Food Science and Technology at the Nanoscale

Learn how AFM can contribute to improving rational food design and delivery systems.

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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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