PhD in Food Colloids and Soft Matter at Interfaces in Leeds United Kingdom | University of Leeds

Our studies center on exploring the physical chemistry behind intricate food systems and the macromolecules that give food its structure. We aim to uncover how the surfaces of food particles influence their interactions. All food is colloidal in nature—meaning it comprises various particle assemblies: oil droplets (emulsions), air bubbles (foams), starch granules, cell walls, and more. Additionally, every food undergoes some form of processing. While these particles (whether solid, gas, or liquid) are made of molecules, it's often their particulate characteristics that most directly impact food perception, appeal, digestibility, and nutrient availability.

By particulate characteristics, we refer to particle size, shape, and aggregation state—whether particles stay isolated or cluster together, either loosely or tightly. Nearly all food processing methods (storage, atmospheric exposure, freezing, chilling, cooking, mixing, blending) alter these properties. Moreover, during consumption and digestion, particle size, shape, and composition change as food is mechanically broken down (dispersed) in the mouth, clumped together by saliva and mucus, or dissolved by enzymes.