Details

No. of pages:
380
Language:
English
Copyright:
© 2016
Published:
Imprint:
Academic Press
Electronic ISBN:
9780124079229
Print ISBN:
9780124080867

About the author

Stephan Drusch

Stephan Drusch is Professor for Food Technology and Food Material Science at the Technische Universita¨t Berlin. He studied at the University of Kiel (Diploma, PhD) and worked as a researcher in the dairy industry, at the University of Kiel and the University of Milan. His research activites focus on structure-function relationships in food processing with emphasis on dispersed systems and the encapsulation of food ingredients.