In cooperation with Anton Paar, we have developed and simultaneously characterized protein structures in doughs directly in the rheometer.more
3D printing as an analytical tool in food texture research.more
Ahmed Fahmy is an expert in food 3D printing.more
Prof. Dr. Mario Jekle
+49 711 459-22314
mario.jekle@uni-hohenheim.de
Contact for general inquiries:
plantbasedfoods@uni-hohenheim.de
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