Formulation technology
In the formulation area, we conduct research to understand how product functionality can be designed by combining the right ingredients and processes. We work with food and pharmaceutical products but the knowledge we gain is applicable in wider areas such as cosmetics and material science.
The research is based on two technology areas: surface and colloidal science and powder technology. The group works both with liquid, semisolid and solid formulations. We investigate how the structure of complex formulations affects key properties of a product such as stability, the release of substances in different environments, and taste and texture of foods. We also have a strong interest in using and developing different characterization technologies to understand the structure of the formulation for example, synchrotron and neutron scattering, asymmetric flow field flow fractionation, rheology, surface techniques and particle characterization.
Affiliated researchers
Links open personal profiles in Lund University's Research Portal
Contact
Marie Wahlgren, Professor
E-mail:
marie [dot] wahlgren [at] ple [dot] lth [dot] se (marie[dot]wahlgren[at]ple[dot]lth[dot]se)
Phone:
+46462228306
Profile Area Aerosols
The research area is part of LTH's Profile Area Aerosols (lth.se).