Structural Food Physics and
Soft Matter Self-Assembly

In general the research of the group is centered around mesoscale self-assembly and particularly the formation of geometrically and topologically complex structures in soft matter systems, both synthetic systems like block copolymers and amphiphilic molecules and from various food- and biological systems, for example photosynthetic membranes, milk/fat-based systems, oleogels and biomacromolecules like starch.

The group is newly established at the Department of Food Science having migrated from the X-ray and Neutron Science section at the Niels Bohr Institute and is led by Associate Professor Jacob Kirkensgaard.

 

 

 

 

 

 

Contact

Structural Food Physics and Soft Matter Self-Assembly

Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg
 

Jacob J. K. Kirkensgaard

Associate Professor
Office: C401
Cell: +45 23746863
Email: jjkk@food.ku.dk