prof.dr.ir. C.G.P.H. Schroën (Karin)

Through my background in food technology, I add the aspect of food to the membrane technology department in Twente. I try to understand the complex behavior of food components at small scale, and translate these insights to processes that can be used at large scale.

Engineering & Materials Science

# Coalescence
# Emulsification
# Emulsions
# Microfluidics

Chemistry

# Emulsification
# Emulsion

Medicine & Life Sciences

# Emulsions
# Food Technology

Faculty of Science and Technology (TNW), Soft matter, Fluidics and Interfaces (SFI)

Wageningen University
Professor at Wageningen University

Courses in the current academic year are added at the moment they are finalised in the Osiris system. Therefore it is possible that the list is not yet complete for the whole academic year.