Our paper: #Squids of the North is out! Read it for free here: authors.elsevier.com/c/1YA5K,gjWJbh… #gastrophysics #dkvid #dkforsk

Latest paper is out 🌭 Davide Giacalone thanks for the collaboration #dkvid

Happy receiver of Villum Fonden Young Investigator grant of 9.9 mio. DKK to push #gastrophysics #microscopy SDU-Department of Green Technology. Who wanna join?

Let's make it tradition...

Ærlig kommunikation af forskningsresultater er en forudsætning for forskeres integritet #dkvid #dkforsk videnskab.dk/kultur-samfund…

#fmdk19

Vandmandsgastronomi: rå gelé eller sprød chips!? Se TV 2 NEWS her til morgen eller mød os i #Techteltet på #fmdk når vi diskuterer #foodinnovation med noma-kok David Zilber

Discussing the future food at Folkemødet 2019 - Mathias P. Clausen and Mie Thorsborg from the department Engineering @ SDU @SyddanskUniv and David Zilber from restaurant noma

Second day of training @AI_ontour on our new STED microscope. A lot of fun will follow 😀

Postdoc opportunity to do #gastrophysics and #microscopy. I'm looking for a candidate with an open and curious mind wanting to have fun while doing great #science. sdu.dk/da/service/led…

This is where you want to go if you are interested in #biophysics #microscopy and #immunity!

Do you think that raw microscopy images are just the starting point, and more is hidden behind them? If your answer is yes, apply for a #PostDoc position in our lab IIT. Please RT #superresolution #BrightEyes_ERC #singlephotonmicroscopy @NEUBIAS_COST iit.it/careers/openin…

Congratulation to my PhD student #sciencetalent Mie Thorborg Pedersen receiving #Eliteforsk travel stipend awarded to 20 extraordinarily talented PhD students in DK #dkforsk

New paper out! "Gastrophysical and chemical characterization of structural changes in cooked squid mantle". 🦑🍴 Great collaboration with SCIENCE - KU, where we could contribute with #foodmicroscopy. #gastrophysics #dkforsk onlinelibrary.wiley.com/doi/full/10.11…

New paper out! "Gastrophysical and chemical characterization of structural changes in cooked squid mantle" 🦑🍴 Great collaboration with SCIENCE - KU, where we could contribute with #foodmicroscopy. #gastrophysics #dkforsk onlinelibrary.wiley.com/doi/full/10.11…

New paper out in Food Hydrocolloids! Great work by José Bonilla using STED #foodmicroscopy to look at egg-protein aggregation 🥚🔬. "Super-resolution microscopy to visualize and quantify protein microstr..." #dkforsk sciencedirect.com/science/articl…

Hello hello Postdocs! The BPI team (bpi-oxford.com) Fritzsche M et al seeks two new Postdocs focused on Microfluids and Advanced Image Analysis. Email us if you are interested! Rosalind Franklin Institute Kennedy Institute of Rheumatology University of Oxford

Just in time before the season: the physics of foie gras without force feeding, tasty #soft_matter. In collaboration with SDU Odense. Max-Planck-Institut für Polymerforschung #Food #physics aip.scitation.org/doi/10.1063/5.…

Foie gras #texture and #foodmicrostructure. What is so unique about the #mouthfeel of foie gras? And can it made without cruelty? #softmatter #physics and #gastrophysics in practice. New paper out with Thomas A. Vilgis aip.scitation.org/doi/10.1063/5.…

Madkemi: Derfor føles foie gras så lækkert i munden: Ny viden om den udskældte spise kan bruges til at udvikle »velfærds-foie gras«, håber forskerne bag. videnskab.dk/krop-sundhed/m… #sundhed #dksund #dkvid