Revolutionizing Foods: The Promise of Engineering Food nano-micro Structures
Nano- and microstructures (NMS) are fundamental to food systems, shaping their texture, functionality, and ingredient behavior. Our research explores how engineered NMS, such as particles, fibers, gels, and films made from proteins, carbohydrates, and lipids, can create foods that are healthier, and more enjoyable. Using techniques like electrospray, electrospinning, solvent casting, and ionic crosslinking, we design materials that encapsulate sensitive bioactives, enhance stability and bioavailability, and improve texture in foods. These advances highlight the vast potential of NMS to transform food design and functionality for the next generation of food innovation.
Speaker
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Ana C. MendesNational Food Institute, Technical University of Denmark (DTU)Ana C. Mendes is an Associate Professor at the National Food Institute, Technical University of Denmark (DTU). She leads cutting-edge, interdisciplinary research at the crossroads of food science, chemistry, materials engineering, and nanotechnology. Her work explores how nano- and microstructures built from natural food biopolymers can improve food stability, texture, and nutrient delivery, while advancing sustainable and green processing technologies. Dr. Mendes has authored more than 70 scientific publications and is an active contributor to international conferences, collaborative R&D initiatives, and the mentoring of young researchers in life sciences.