Application of Self-assembly Principles in Foods
Food Colloid Group, Nestlé Research Center in Lausanne, Switzerland
Martin Michel is heading the Food Colloid Group at the Nestlé Research Center in Lausanne, Switzerland. His research focuses are food dispersions, interfaces and self-assembly colloids in order to develop novel food gels, delivery carriers etc. He received his PhD from the Swiss Federal Institute of Technology Zürich (ETHZ) in structural biology. He continued his research in electron microscopy at the Institute of Biomechanics at the University of Berne, where he examined the structure of cartilage, applying cryo- and high resolution imaging techniques. This research was focusing on repairing tissue damage occurring in arthritis. In 1995 he moved to the Nestlé Research Center working in the field of food structure analysis using light- and electron microscopy. In 1999 he built up a new group called Food Material Science and became in 2000 the head of the Food Colloid group. Besides his industrial research activities he is also a lecturer at ETHZ where he teaches a course called ‘Colloids and their Applications’ for material scientists and food technologists.
Martin Michel is presenting in the special symposium on Nanostructured Fluids, Soft Materials, and Self-Assembly