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Philipp Lawrence Fuhrmann

Research Focus

The research focuses on food physics and soft matter science, with an emphasis on the structure and structuring of food. The research is focussed on understanding the physical properties of food based on its structure and how this influences sensory perception. In particular, complex interactions between ingredients, processes and structure are investigated. The aim is to gain a deeper understanding of the mechanisms behind food structure and to develop innovative approaches to food design. These should be both appealing and functional - for example in connection with plant-based products and products for people with dysphagia.

free keywords food physics rheology sensory science food structuring emulsions and emulsion-filled gels

 

Career

  • 2021 Postdoc at the Department of Food Science and Food Technology, Institute of Food Science (Food Physics) (BOKU - University of Natural Resources and Life Sciences Vienna)
  • 2020 - 2021 Postdoc in Food and Soft Materials (Toronto Metropolitan University)
  • 2016 - 2020 PhD in Physics and Physical Chemistry of Foods (Wageningen University & Research (WUR))
  • 2013 - 2015 MSc in Safety in the Food Chain at the University of Natural Resources and Life Sciences Vienna, Austria (BOKU - University of Natural Resources and Life Sciences Vienna)
  • 2010 - 2013 BSc of Food- and Biotechnology (BOKU - University of Natural Resources and Life Sciences Vienna)

Projects

0 Projects found.

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    Publications

    Knowledge Transfer to Society

    Media

    Presentations

    • Year: 2024 -  Unveiling the techno-functional properties of precision fermentation-derived beta-casein

      Autoren: Chezan, D; Fuhrmann, P; Dewi, B

      Event: Food Colloids

    • Year: 2024 -  Protein-Polyphenol Networks in High Internal Phase Emulsions: Mimicking the temperature-dependent rheology of adipose tissue

      Autoren: Valentin, C; Fuhrmann, P

      Event: Food Colloids

    • Year: 2024 -  Hydrocolloids as biofilm imitations for cleaning validation processes in the food industry

      Autoren: Bachlechner, C; Kauer, T; Zand, E; Fuhrmann, P; Jäger, H

      Event: Food Colloids

    • Year: 2023 -  Oil structuring via capillary suspensions containing water-swellable cellulose beads and fibres

      Autoren: Fuhrmann, P; Powell, J; Rousseau, D;

      Event: AOCS

    • Year: 2022 -  Alginatwürmer !? Sind Würmer in Alginatwürmern?

      Autoren: Fuhrmann, P; Bender, D;

      Event: Lange Nacht der Forschung 2022

    • Year: 2022 -  Structure-rheology relationship in monoolein liquid crystals

      Autoren: Mistry, S; Fuhrmann, P; de Vries, A; Karshafian,R; Rousseau, D;

      Event: 5th Food Structure and Functionality Symposium 2022

    • Year: 2022 -  Warum ist Rotkraut manchmal Rot und manchmal Blau?

      Autoren: Bender D; Fuhrmann,P

      Event: Lange Nacht der Forschung 2022

    • Year: 2022 -  Physical food properties affecting technological and consumer relevant attributes

      Autoren: Bender, D, Fuhrmann, P

      Event: FFoQSI Academy Seminar Series Part I: Processing Concepts for Safe and High Quality Foods

    • Year: 2022 -  The role of particle sorptivity and shape in concentrated capillary suspensions – lessons for a clean label approach to tune food texture

      Autoren: Fuhrmann, P; Rousseau, D;

      Event: 5th Food Structure and Functionality Symposium 2022

    • Year: 2022 -  Temperature-dependent rheology and microstructure of fat contained in adipose tissue from pork, beef, and lamb

      Autoren: Wijarnprecha, K; Fuhrmann, P; Gregson, M; Sillick,M; Sonwai,S; Rousseau,D;

      Event: 5th Food Structure and Functionality Symposium 2022

    • Year: 2022 -  Food composites - Linking food structure and sensory perception

      Autoren: Philipp L. Fuhrmann

      Event: The 79th IPBTalk on Complexity & Sustainability Sciences

    Supervised Theses

    Community Services