PICKFOOD assembles a multisectorial team of scientists to train young researchers, and provide them with the combination of skills from soft matter physics and food colloid science. However, even though many efforts have been done for the development of Pickering emulsion, some aspects still need further advancement. The applications of Pickering emulsions have attracted attention due to the benefit of the rapid development of particle synthesis techniques and the discovery of new colloids with adjustable surface properties, in addition to their constancy, their high payload capacity, and most importantly, the. Moreover, physics and food science will join forces in electrohydrodynamic processing to avoid the deterioration of thermo-sensitive compounds during encapsulation since the solvents are evaporated at low temperature. Finally, a large amount of applications of materials produced from Pickering emulsion systems, including both biomedical and other chemical or physical applications, are talked over. Biomedical Applications of Pickering Emulsions. Achieving this goal involves a combination of soft matter physics and food colloid science deepening our physical understanding of emulsion stability and processing, preparation of food-grade Pickering particles as well as characterizing them by highly advanced methods not traditionally used in food science. The aim of the Pickering Emulsions for Food Applications - PICKFOOD project is therefore to provide a framework and novel methodologies to study and develop Pickering emulsions and to evaluate their applications in safe, healthy and functional foods in collaboration with the food industry. The use of so-called Pickering particles for production of physically and oxidatively stable emulsions may be a solution to these problems. The use of pickering emulsions is of high interest for applications. However, their future industrial use is under threat, because of formulation foaming problems and the need to reduce volatile organic compounds and carbon footprints. Different applications of the Pickering emulsions include Pickering emulsion polymerization, encapsulation of bioactive components for functional food. Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. Many foods are emulsions stabilized by surfactants. oxidation of lipids, vitamins and other food constituents are causes of waste. Enormous food waste worldwide has huge environmental and cost efficiency impact.
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