Why Foodphysica?

• Application of physical sciences in food research is advantageous in: problem-solving, product development & improvement

• Ingredient interactions in mixtures and/or dispersions that result in food products, are highly complex

• Getting desired interactions is often a fragile physical equilibrium: all steps from raw materials to product affect this equilibrium

• Natural sciences can turn today's waste / byproduct into the functional foods of the future 

• The Foodphysica logo exemplifies the innovation process: 1) balance, 2) positive energy and 3) move forward        

How to work with Foodphysica?

• An intake interview, preferably vis-à-vis 

• Problem description, exchange of technical plan and (draft) proposal

• Reach a mutual agreement on approach and follow-up

• Execution of plan e.g.: literature search, experiments, pilot testing and analyses

• Report of the results & recommendations by e-mail (PDF-report, NL/EN) 

• Wrap-up, final report, presentation for in company use / support with (scientific) publishing / support with patent writing 

Your advantages

• Quick & easy access to expert knowledge in the food physical sciences

• Strengthen your image as an innovative food company 

• Keeping your existing clients by offering fast and practical solutions

• Commercial success, new clients and growth with applicable product innovations 

• Better profits through the optimization of raw material use and end-product quality 

• Less waste, sustainability, valorization, environmental friendly