Department of Food Physics

Food physics is a branch of applied physics and one of the main trends in food science, which, as an interdisciplinary field, studies the physical properties of food, including raw and processed materials, intermediate products, and various additives, including mechanical, rheological, thermal, optical, electrical, magnetic, and acoustic properties, with the aim of maintaining and improving quality, developing new formulations, helping to improve sensory attributes, designing machinery, and operating units used in food processing, packaging, and storage throughout the entire production chain to consumption.

In order to fulfill the Institute's goals and major goals, the department of Food Physics, with its expert academic members and experience in this field conducts basic and applied research centered on food physics and works in close interaction and cooperation with other research departments to achieve food safety and health.

Research Areas:

•  - Conducting fundamental and applied studies on the physical characteristics of food and providing efficient solutions in the field of improving food quality and health;
•  - Applying physical sciences in the development of innovative food products with textural, rheological, mechanical    and sensory properties suitable for different target groups;
• - Conducting innovative and targeted research to apply basic and applied physics knowledge to design and         manufacture natural additives to enhance the nutritional value, functionality, qualitative and sensory properties of food;
•  - Using modern physical sciences and engineering knowledge in food processing, packaging, and preservation.