Speaker

Bettina Wolf, University of Nottingham UK

Bettina Wolf

I am an academic at the University of Nottingham with a research portfolio on food microstructure design and functionality. Particular interests include the design of emulsion interfaces with active projects on particulate emulsifiers for enhanced stability, oral release of encapsulated tastants, delayed lipolysis and the development of clean label emulsifiers; chocolate rheology; material science of oral processing and the influence of saliva on hydrocolloid rheology. I have trained as Chemical Engineer at the Karlsruhe Institute of Technology, hold a doctorate from the Swiss Federal Institute of Technology, Zurich, and spent more than ten years outside of academia. 

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Supporting Publication
Administered by
 
Elsevier
Organised by
 
  • Unviersity degli studi di torino
  • Uniersita degli studi del piemonte orientale
Under the auspices of
 
  • Food Chemistry Division European Association for Chemistry
  • Societa chemica italiana
  • Societa Italiana Di Fitochemica
Sponsors
 
  • Agilent Technologies
  • Comitato italiano del caffe
  • Consorzio promozione caffe
  • Domori
  • Gerstel
  • Giotti
  • Guido Gobino
  • Illy
  • Lavazza
  • Leco
  • PhytoLab
  • Shimadzu
  • SRA
  • Syft
  • Thermofisher
Exhibitors
 
Anton Paar