PhD defence Clustering of oil droplets in foods. Implications on rheology, tribology and sensory perception PhD candidate Philipp PL (Philipp) Fuhrmann MSc Promotor prof.dr. MA (Markus) Stieger dr. E (Elke) Scholten Co-promotor dr.ir. G (Guido) Sala Organisation Wageningen University, Physics and Physical Chemistry of Foods Date Mon 29 June 2020 13:30 to 15:00 Share: Twitter Whatsapp Email Linkedin PhD defence