Public lecture as part of a search committee.

Summary: The microstructure of food is a primary starting point for studies in Food Science & Technology. Ice cream is one of the most enjoyable food products and it is a fascinating object for scientists to study soft matter physics. Using ice cream, the presentation will show how basic research can be transferred into competitive advantages for consumer preference, sustainability and cost efficiency.
1. First the ingredients and relevant soft matter concepts of ice cream are introduced. The scientific basics of some key aspects will be explained.
2. Investigating the microstructure of food in relation to its properties is at the core of my own research. X-ray tomography of ice cream is used to illustrate this.
3. The focus of the envisaged research program will be presented and potential synergies and collaborations with the existing research infrastructure will be highlighted.