Ferre Rebry


Ferre Rebry

Ferre started as a researcher holding a master's degree on the production of W/O/W double emulsions and its application as a low-calorie whipped cream alternative. During this period he obtained experience concerning the preparation and characterization of double emulsions, including LR-NMR techniques, particle sizing by dynamic light scattering and rheological analysis by rotational rheometry.

Currently he is conducting research on the physicochemical aspects of mozzarella production. More specifically the purpose of his research is to enlarge the fundamental knowledge of the link between pre-acidification, calcium and casein micelle properties.



Office: B3.041

Phone: +32 (0)9 264 60 25