Edible Soft Matter

The overall research objective of the ESM project (22 partners) is to design advanced strategies for the development of innovative plant-based foods, drawing on a mechanistic understanding of multi-scale structure-function relationships within edible soft matter. To this end, the ESM project aims to train and develop young researchers (18 PhD students) in the design, production and evaluation of plant-based food products, by providing them with interdisciplinary training at the interface between soft matter physics and food science.