Details

No. of pages:
380
Language:
English
Copyright:
© 2016
Published:
Imprint:
Academic Press
eBook 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.

Affiliations and Expertise

Head of the Department of Food Technology and Food Material Science at Technische Universität Berlin, Germany