| Issue |
Europhysics News
Volume 56, Number 3, 2025
Soft matter physics
|
|
|---|---|---|
| Page(s) | 21 - 23 | |
| Section | Features | |
| DOI | https://doi.org/10.1051/epn/2025309 | |
| Published online | 31 July 2025 | |
Edible Soft Matter
1
Laboratoire Charles Coulomb, Université de Montpellier, CNRS 34095 Montpellier France
2
Department of Chemical Engineering & Department of Microbial and Molecular Systems, KU Leuven 3000 Leuven Belgium
3
School of Physics & Astronomy, The University of Edinburgh Edinburgh EH9 3FD, U.K.
4
Institute of Food, Nutrition and Health, ETH Zurich 8092 Zurich Switzerland
Food is essential to life but also sees a catalog of demands which include feeding mankind without damaging the planet, tackling the rise of diet-related diseases, and providing tasty, healthy and nutritious foods. Understanding, designing and producing innovative food requires a fundamental knowledge of the functional properties of raw food materials and how these food ingredients interact to form complex multiscale, multicomponent materials. Here we show how soft matter science can be applied to edible materials and thus guide food design and production.
© European Physical Society, EDP Sciences, 2025
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