Greetings from the historic town of Tulln!

During November 2017, doctoral student Mamata Bhattarai is on a 4-week research visit at the Division of Chemistry of Renewable Resources, University of Natural Resources and Life Sciences (BOKU), Austria. She works in Campus Tulln, which is located 27 km from Vienna.
Mamata’s research focuses on understanding the associative behavior of spruce galactoglucomannans – spruce gum – and their macromolecular properties in emulsions. The challenge is to characterize heterogeneous galactoglucomannan assemblies that contain phenolic residues.
In BOKU, Mamata learns and develops a method to characterize these assemblies and studies their dynamics over time.

Welcome to FoMSci-Blog!

Welcome to the blog of Food Materials Science Research Group. 

We characterize and valorize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in understanding the behavior of polysaccharides in dispersed systems: their gelation and formulation into aerogels, emulsifying properties, and capacity to inhibit lipid oxidation.

This is where we post updates and information about what we’re working on.
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