Delivering functionality and sustainability into complex biopolymeric systems by extrusion processing
Dr. M. Azad Emin, Institute of Process Engineering in Life Sciences, Section of Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany
Recent trends in food extrusion technology and research have been mainly directed to the development of sustainable and functional foods, which address the increased consumer awareness of the role of food products and processes on environment, health, and well–being. Extrusion technology offers the flexibility to process a wide range of raw materials to desired product characteristics and functional properties. However, although the history of food extrusion processing goes back to the late-1800s, the control of this process and design of new extruded products are still mostly based on empirical knowledge.
Dr. Emin’s research group works on developing an approach and tools which may practically enable the food research to analyze the extrusion processing at a mechanistic level and characterize the decisive process parameters crucial for complex food design and scale-up purposes. Furthermore, they use these research-tool-kits to develop strategies on delivering sustainability and functionality into complex foods and biopolymeric systems.
In this presentation, Dr. Emin will briefly present the research activities together with the research approach and the corresponding tools developed.
Dr. Emin’s PhD degree is in Process Engineering from Karlsruhe Institute of Technology (KIT) in Germany. In 2013, Dr. Emin started work as a senior research scientist and established the extrusion research group in the Institute of Process Engineering in Life Sciences at KIT. His research activities focus on the extrusion processing of biopolymeric materials. Product design, rheology, process instrumentation, and modeling are, therefore, some of the scientific fields he works on.
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