Philipp Lawrence Fuhrmann
Dr. Philipp Lawrence Fuhrmann
Institute of Food Science
Location Muthgasse 18, 1190 Wien
Email philipp.fuhrmann@boku.ac.at
Tel: +43 1 47654-75466
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.
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
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0 Projects found.
Publications
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Knowledge Transfer to Society
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Media
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Presentations
Year: 2024 - Unveiling the techno-functional properties of precision fermentation-derived beta-casein (Talk)
Autoren: Chezan, D; Fuhrmann, P; Dewi, B
Event: Food Colloids
Period: 14.04.2024 - 18.04.2024 | Location: Thessaloniki
Year: 2024 - Protein-Polyphenol Networks in High Internal Phase Emulsions: Mimicking the temperature-dependent rheology of adipose tissue (Talk)
Autoren: Valentin, C; Fuhrmann, P
Event: Food Colloids
Period: 14.04.2024 - 18.04.2024 | Location: Thessaloniki
Year: 2024 - Hydrocolloids as biofilm imitations for cleaning validation processes in the food industry (Talk)
Autoren: Bachlechner, C; Kauer, T; Zand, E; Fuhrmann, P; Jäger, H
Event: Food Colloids
Period: 14.04.2024 - 18.04.2024 | Location: Thessaloniki
Year: 2023 - Wie nachhaltig und gesund sind Milchalternativen? (Talk)
Autoren: Fuhrmann, P
Event: Nutrition 2023 - Ernährungstherapie ohne Grenzen
Period: 01.06.2023 - 03.06.2023 | Location: Bregenz, Austria | Location: Bregenz | Location: Bregenz, AUSTRIA | Organizer:
Österreichische Arbeitsgemeinschaft Klinische Ernährung, Deutsche Gesellschaft für Ernährungsmedizin und Gesellschaft für klinische Ernährung der SchweizYear: 2023 - Oil structuring via capillary suspensions containing water-swellable cellulose beads and fibres (Talk)
Autoren: Fuhrmann, P; Powell, J; Rousseau, D;
Event: AOCS
Year: 2022 - Alginatwürmer !? Sind Würmer in Alginatwürmern? (Talk)
Autoren: Fuhrmann, P; Bender, D;
Event: Lange Nacht der Forschung 2022
Period: 20.05.2022 - 04.04.2024 | Location: Vienna, Austria | Location: Vienna, Austria | Location: Tulln an der Donau, Austria | Location: Unknown, Austria | Location: Vienna, AUSTRIA | Organizer:
Austrian Federal Ministry of Education, Science and Research | Organizer: Federal Ministry for Climate Action, Environment, Energy, Mobility, Innovation and Technology | Organizer: Bundesministerium für Arbeit und WirtschaftYear: 2022 - Structure-rheology relationship in monoolein liquid crystals (Talk)
Autoren: Mistry, S; Fuhrmann, P; de Vries, A; Karshafian,R; Rousseau, D;
Event: 5th Food Structure and Functionality Symposium 2022
Period: 18.09.2022 - 21.09.2022 | Location: Cork, Ireland
Year: 2022 - Warum ist Rotkraut manchmal Rot und manchmal Blau? (Talk)
Autoren: Bender D; Fuhrmann,P
Event: Lange Nacht der Forschung 2022
Period: 20.05.2022 - 04.04.2024 | Location: Vienna, Austria | Location: Vienna, Austria | Location: Tulln an der Donau, Austria | Location: Unknown, Austria | Location: Vienna, AUSTRIA | Organizer:
Austrian Federal Ministry of Education, Science and Research | Organizer: Federal Ministry for Climate Action, Environment, Energy, Mobility, Innovation and Technology | Organizer: Bundesministerium für Arbeit und WirtschaftYear: 2022 - Physical food properties affecting technological and consumer relevant attributes (Talk)
Autoren: Bender, D, Fuhrmann, P
Event: FFoQSI Academy Seminar Series Part I: Processing Concepts for Safe and High Quality Foods
Period: 12.05.2022 | Location: Vienna, Austria
Year: 2022 - The role of particle sorptivity and shape in concentrated capillary suspensions – lessons for a clean label approach to tune food texture (Poster)
Autoren: Fuhrmann, P; Rousseau, D;
Event: 5th Food Structure and Functionality Symposium 2022
Period: 18.09.2022 - 21.09.2022 | Location: Cork, Ireland
Year: 2022 - Temperature-dependent rheology and microstructure of fat contained in adipose tissue from pork, beef, and lamb (Talk)
Autoren: Wijarnprecha, K; Fuhrmann, P; Gregson, M; Sillick,M; Sonwai,S; Rousseau,D;
Event: 5th Food Structure and Functionality Symposium 2022
Period: 18.09.2022 - 21.09.2022 | Location: Cork, Ireland
Year: 2022 - Food composites - Linking food structure and sensory perception (Talk)
Autoren: Philipp L. Fuhrmann
Event: The 79th IPBTalk on Complexity & Sustainability Sciences
Period: 28.03.2022 | Location: Bogor, Indonesia
Year: 2022 - Creation of a biofilm imitation based on rheological and tribological analyses (Talk)
Autoren: Bachlechner, C; Zand, E; Kauer T, Furhmann, P, Nothnagel, R; Vukonić; Rodríguez Ripoll, M; Váradi, T, Jäger, H
Event: 1st Annual Meeting ÖGR 2022
Period: 18.11.2022 | Location: Vienna, Austria
Supervised Theses
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Community Services
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