The Laboratory of Colloids and Interfaces for Food advances fundamental and applied colloid and interface science for food and bio-food systems, focusing on particle-stabilized emulsions (Pickering emulsions), foams, and particle-based functional platforms, while harnessing interfacial and particulate phenomena to develop nanocarrier systems for DNA and RNA delivery to plants and fungi, hybrid living materials for controlled probiotic incorporation, magnetic emulsions for pathogen sampling and sensing, and superhydrophobic anti-biofilm surfaces for enhanced food safety.
Associate Professor
Guy
Mechrez
Associate Professor
The Laboratory of Colloids and Interfaces for Food.
