{"id":10086910,"date":"2025-12-27T09:03:17","date_gmt":"2025-12-27T08:03:17","guid":{"rendered":"https:\/\/dil-ev.de\/center-for-food-physics\/"},"modified":"2026-07-26T16:36:43","modified_gmt":"2026-07-26T14:36:43","slug":"center-for-food-physics","status":"publish","type":"page","link":"https:\/\/dil-ev.de\/en\/analytics\/center-for-food-physics\/","title":{"rendered":"Center for Food Physics"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top-first padding-left-right-less&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column_inner width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; el_class=&#8221;h1-custom-font uberschrift&#8221;]\n<h1 class=\"stroke-pink\" style=\"text-align: left;\"><span class=\"fade\"><span style=\"color: #008000;\">Center for Food Physics<\/span><br \/>\nPhysically Evaluating Raw Materials<\/span><\/h1>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-left-right-tinypic corner-mask-left-white hero-img-top-mobile&#8221; css=&#8221;.vc_custom_1771414248384{background-image: url(https:\/\/dil-ev.de\/wp-content\/uploads\/2025\/12\/dil-ev-analytik-zentrum-fuer-lebensmittelphysik-zlp.jpg?id=10081234) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}&#8221;][vc_row_inner el_class=&#8221;paddinginnen-more&#8221;][vc_column_inner width=&#8221;1\/2&#8243; offset=&#8221;vc_hidden-xs&#8221;][\/vc_column_inner][vc_column_inner el_class=&#8221;specific-container hero-card-4-3-col&#8221; width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;10084302&#8243; img_size=&#8221;300&#215;300&#8243; css=&#8221;&#8221; el_class=&#8221;uberschriftviel scale-with-padding hide-under-991&#8243;][vc_column_text css=&#8221;.vc_custom_1766933407371{padding-right: 1vw !important;padding-left: 1vw !important;}&#8221; el_class=&#8221;uberschrift&#8221;]\n<h2 class=\"stroke-pink\" style=\"text-align: left;\">Physical Analysis of Structure, Function, and Quality<\/h2>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-left-right-less&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h3 class=\"stroke-pink\" style=\"text-align: left;\">Physical analysis enables the characterization of the physical properties of materials and material systems<\/h3>\n[\/vc_column_text][vc_separator color=&#8221;custom&#8221; border_width=&#8221;5&#8243; el_width=&#8221;10&#8243; css=&#8221;&#8221; accent_color=&#8221;#E4F2D0&#8243; el_class=&#8221;uberschrift hide-under-991&#8243;][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=&#8221;padding-top-less padding-left-right-moretiny&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p class=\"p1\">The Center for Food Physics (ZLP) provides the right answers to these and many other questions: Do the viscosity or specific heat capacity of a particular substance or system of substances play a role in food processing technology? And how does the choice of raw materials influence a product\u2019s quality? Physical analysis enables the characterization of the physical properties of substances and material systems, which arise from their structural characteristics and are thus the key to solving complex problems.  <\/p>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221;]\n<p class=\"p1\">The work of the Center for Food Physics (ZLP) at DIL is based on expert knowledge, modern measurement and analysis methods, and customized analytical approaches. Drawing on intensive research, the division\u2019s mission is to uncover the relationships between structure and function. The ZLP investigates these relationships and, using state-of-the-art equipment, applies its findings on structure-forming mechanisms to process engineering.  <\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-left-right-tiny&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; el_class=&#8221;padding-top-less padding-bottom-less carousel-row white-cut-right&#8221;][vc_column_inner el_class=&#8221;paddinginnen-more specific-container&#8221; width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;10080181&#8243; img_size=&#8221;300&#215;300&#8243; css=&#8221;&#8221; el_class=&#8221;uberschriftviel&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;h2-custom-font-zitat uberschrift&#8221;]\n<h2 class=\"stroke-pink\" style=\"text-align: left;\">At ZLP, we combine an understanding of structure, precise measurements, and practical functionality for modern food processing.<\/h2>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h5 class=\"stroke-pink\" style=\"text-align: left;\">Want to learn more about our research department?<\/h5>\n[\/vc_column_text]<div class=\"gusta-align-left  \"><a href=\"https:\/\/dil-ev.de\/kontakt\/\" title=\"Kontakt\" class=\"el-2567764546939501e3bc79  ss-element gusta-read-more-button gusta-icon-link gusta-has-span show-show ani-fade linked\"><i class=\"vc-material vc-material-arrow_forward\" aria-hidden=\"true\"><\/i> <span>Kontaktieren Sie uns<\/span> <\/a><\/div><div class=\"gusta-clear gusta-mobile-clear\"><\/div>[\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;]<div id=\"ult-carousel-34756834596a9a77cb59d57\" class=\"ult-carousel-wrapper   ult_horizontal\" data-gutter=\"0\" data-rtl=\"false\" ><div class=\"ult-carousel-30442768516a9a77cb59c73 \" >[vc_single_image image=&#8221;10083978&#8243; img_size=&#8221;1280&#215;720&#8243; alignment=&#8221;center&#8221; css=&#8221;&#8221;][vc_single_image image=&#8221;10083980&#8243; img_size=&#8221;1280&#215;720&#8243; alignment=&#8221;center&#8221; css=&#8221;&#8221;]<\/div><\/div>\t\t\t<script type=\"text\/javascript\">\n\t\t\t\tjQuery(document).ready(function ($) {\n\t\t\t\t\tif( typeof jQuery('.ult-carousel-30442768516a9a77cb59c73').slick == \"function\"){\n\t\t\t\t\t\t$('.ult-carousel-30442768516a9a77cb59c73').slick({dots: true,autoplay: true,autoplaySpeed: \"2500\",speed: \"500\",infinite: true,arrows: false,slidesToScroll:1,slidesToShow:1,swipe: true,draggable: true,touchMove: true,pauseOnHover: true,pauseOnFocus: false,responsive: [\n\t\t\t\t\t\t\t{\n\t\t\t\t\t\t\t  breakpoint: 1026,\n\t\t\t\t\t\t\t  settings: {\n\t\t\t\t\t\t\t\tslidesToShow: 1,\n\t\t\t\t\t\t\t\tslidesToScroll: 1,  \n\t\t\t\t\t\t\t  }\n\t\t\t\t\t\t\t},\n\t\t\t\t\t\t\t{\n\t\t\t\t\t\t\t  breakpoint: 1025,\n\t\t\t\t\t\t\t  settings: {\n\t\t\t\t\t\t\t\tslidesToShow: 1,\n\t\t\t\t\t\t\t\tslidesToScroll: 1\n\t\t\t\t\t\t\t  }\n\t\t\t\t\t\t\t},\n\t\t\t\t\t\t\t{\n\t\t\t\t\t\t\t  breakpoint: 760,\n\t\t\t\t\t\t\t  settings: {\n\t\t\t\t\t\t\t\tslidesToShow: 1,\n\t\t\t\t\t\t\t\tslidesToScroll: 1\n\t\t\t\t\t\t\t  }\n\t\t\t\t\t\t\t}\n\t\t\t\t\t\t],pauseOnDotsHover: true,customPaging: function(slider, i) {\n                   return '<i type=\"button\" style= \"color:#333333;\" class=\"ultsl-record\" data-role=\"none\"><\/i>';\n                },});\n\t\t\t\t\t}\n\t\t\t\t});\n\t\t\t<\/script>\n\t\t\t[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-left-right-less&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;top&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h3 class=\"stroke-pink\" style=\"text-align: left;\">Structural and Rheological Analysis, Plus Particle and Interfacial Measurement<\/h3>\n[\/vc_column_text][vc_separator color=&#8221;custom&#8221; border_width=&#8221;5&#8243; el_width=&#8221;10&#8243; css=&#8221;&#8221; accent_color=&#8221;#E4F2D0&#8243; el_class=&#8221;uberschrift hide-under-991&#8243;][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=&#8221;padding-top-less padding-left-right-moretiny&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221;]\n<p class=\"p1\">The ZLP\u2019s areas of expertise are divided into five subject areas. In addition to characterizing structures and rheological properties, the division also possesses extensive expertise in particle measurement technology, tensiometry, and thermal analysis. The ZLP offers a wide range of research services.  <\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-left-right-less&#8221;][vc_row_inner][vc_column_inner el_class=&#8221;padding-left-right-moretiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p style=\"text-align: left;\"><strong>Our Service Description<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-left-right-tiny corner-mask-left-white&#8221; css=&#8221;.vc_custom_1767882588444{background-color: #E4F2D0 !important;}&#8221;][vc_tta_accordion title_tag=&#8221;p&#8221; section_title_tag=&#8221;p&#8221; shape=&#8221;square&#8221; color=&#8221;purple&#8221; active_section=&#8221;10&#8243; no_fill=&#8221;true&#8221; collapsible_all=&#8221;true&#8221; el_class=&#8221;padding-top padding-bottom padding-left-right-normal&#8221;][vc_tta_section title=&#8221;Structural Characterization&#8221; tab_id=&#8221;1770197647773-7f5a8f90-58ff&#8221;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h4>Particle Characterization and Size Analysis<\/h4>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Particle Size Distribution (Laser Diffraction)<\/li>\n<li>Particle Size Distribution, Agglomeration (Laser Diffraction)<\/li>\n<li>Particle Size Distribution (Image Analysis)<\/li>\n<li>Particle Size Distribution (Air Bubbles\/Ice Crystals in Ice Cream) (Image Analysis)<\/li>\n<li>Specific Surface Area (Laser Diffraction)<\/li>\n<li>Sieve Analysis (Dry)<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h4>Optical microscopy<\/h4>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Optical Microscopy\/Digital Microscopy, Photo<\/li>\n<li>Standard Preparation<\/li>\n<li>Special preparation (microtome section)<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h4>Electron microscopy<\/h4>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Electron microscopy<\/li>\n<li>REM (Default)<\/li>\n<li>CRYO-REM<\/li>\n<li>EDX (Elemental Analysis)<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h4>Fluorescence microscopy<\/h4>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h4>Atomic Force Microscopy<\/h4>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Rheological Studies&#8221; tab_id=&#8221;1770198937261-13edbf2e-f75a&#8221;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Flow Function\/Viscosity Function (Dynamic Viscosity)<\/li>\n<li>Yield strength<\/li>\n<li>Viscosity (temperature-dependent up to 95\u00b0C) (Temperature Profile)<\/li>\n<li>Oscillation Test<\/li>\n<li>Kinematic viscosity (plus density)<\/li>\n<li>Torque (apparent viscosity) in a turbulent flow field<br \/>\ne.g., temperature-controlled starch gelatinization, fat crystallization<br \/>\n, or powder characterization<\/li>\n<li>&gt;, 250 N Strength Test<\/li>\n<li>Kramer&#8217;s Scherzelle<\/li>\n<li>Fracture Strength\/Compressive Strength<\/li>\n<li>Elasticity<\/li>\n<li>Bite\/Cut Resistance<\/li>\n<li>Tensile Strength<\/li>\n<li>Gel Strength (Texture Analyzer)<\/li>\n<li>Bloom Value (Complete) (Texture Analyzer)<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Thermal Studies&#8221; tab_id=&#8221;1770199471845-5f895f2b-fb87&#8243;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Specific Heat Capacity (cp) (DSC)<\/li>\n<li>Thermal Conductivity (per temperature, plus density and cp)<\/li>\n<li>Melting Curve (DSC)<\/li>\n<li>Freezing Point Depression (DSC)<\/li>\n<li>Glass Transition Temperature (DSC)<\/li>\n<li>Enthalpy of Conversion (DSC)<\/li>\n<li>Rising melting point<\/li>\n<li>Dew point<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Density&#8221; tab_id=&#8221;1770199642212-7a9314cc-612c&#8221;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Buoyancy (in liquids)<\/li>\n<li>Displacement (solid granules)<\/li>\n<li>pycnometric (liquids)<\/li>\n<li>pycnometric (powder)<\/li>\n<li>volumetric (solid)<\/li>\n<li>Bulk Density (gravimetric)<\/li>\n<li>Compaction Density<\/li>\n<li>Vacuole volume<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Color Measurement&#8221; tab_id=&#8221;1770199904673-4fb1d818-8aac&#8221;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Color Measurement Without Sample Preparation<\/li>\n<li>Color Measurement with Sample Preparation<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Physicochemical Studies&#8221; tab_id=&#8221;1770199985199-f12584e9-6e17&#8243;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>aW value (water activity)<\/li>\n<li>Interfacial tension (static)<\/li>\n<li>Surface tension (dynamic) plus density (pycnometric) <\/li>\n<li>Surface Energy (Powder)<\/li>\n<li>Contact Angle [Surfaces] (plus sample preparation, if applicable)<\/li>\n<li>Oxidation Stability (Ranzimat)<\/li>\n<li>Particle Charge<\/li>\n<li>Isoelectric point<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Film Testing&#8221; tab_id=&#8221;1770200201057-8c9c3903-08f2&#8243;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Film thickness<\/li>\n<li>Film Density (Buoyancy Method)<\/li>\n<li>Tensile Test<\/li>\n<li>Weight per unit area<\/li>\n<li>Coefficient of static and kinetic friction<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Flour Analysis&#8221; tab_id=&#8221;1770200286690-06e4eccb-d81f&#8221;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Falling Number, Wet Gluten, Dry Gluten<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Miscellaneous&#8221; tab_id=&#8221;1770200387819-6fd2aa4d-9584&#8243;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Dry matter (gravimetric)<\/li>\n<li>Water Content (Karl Fischer)<\/li>\n<li>Percentage of soluble protein<\/li>\n<li>Determination of CO2 Formation in Baking Powder (Tilmans)<\/li>\n<li>Refractive Index (refractometric)<\/li>\n<li>Electrical Conductivity<\/li>\n<li>Emulsifying capacity<\/li>\n<li>Emulsion Type (with photo)<\/li>\n<li>Extractable fat (milk powder, cream) plus fat content determination <\/li>\n<li>Fixed-fat content (FFA) at a given temperature (NMR)<\/li>\n<li>Freeze-drying<\/li>\n<li>Storage Test (Temperature and Duration)<\/li>\n<li>Storage Test (Temperature, Relative Humidity, and Storage Duration)<\/li>\n<li>Storage Test (Temperature, Relative Humidity, and Storage Duration with UV Exposure)<\/li>\n<li>pH value<\/li>\n<li>Angle of repose<\/li>\n<li>Serum, Water, and Fat Immobilization<\/li>\n<li>Centrifugation<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][\/vc_tta_accordion][vc_empty_space height=&#8221;4vh&#8221;][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-bottom padding-left-right-tiny&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; el_class=&#8221;padding-top padding-bottom carousel-row white-cut-left&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;10080452&#8243; img_size=&#8221;1024&#215;576&#8243; alignment=&#8221;center&#8221; css=&#8221;&#8221;][\/vc_column_inner][vc_column_inner el_class=&#8221;paddinginnen-more&#8221; width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p class=\"stroke-pink\" style=\"text-align: center;\">Your Contact Person<\/p>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221;]\n<h4 class=\"stroke-pink\" style=\"text-align: center;\"><span style=\"color: #12a15d;\">Xiaoai Guo, Ph.D. (Eng.)<\/span><\/h4>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p class=\"p1\" style=\"text-align: center;\"><strong>Director of the Center for Food Physics<\/strong><\/p>\n[\/vc_column_text]<div class=\"gusta-align-center  \"><a href=\"https:\/\/dil-ev.de\/kontakt-ansprechpartner\/\" title=\"Kontakt Ansprechpartner\" class=\"el-1362684521693c4ab11e2f8  ss-element gusta-read-more-button gusta-icon-link gusta-has-span show-show ani-fade linked\"><i class=\"vc-material vc-material-arrow_forward\" aria-hidden=\"true\"><\/i> <span>Kontaktieren Sie mich<\/span> <\/a><\/div><div class=\"gusta-clear gusta-mobile-clear\"><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top-first padding-left-right-less&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column_inner width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; el_class=&#8221;h1-custom-font uberschrift&#8221;] Center for Food Physics Physically Evaluating Raw Materials [\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-left-right-tinypic corner-mask-left-white hero-img-top-mobile&#8221; css=&#8221;.vc_custom_1771414248384{background-image: url(https:\/\/dil-ev.de\/wp-content\/uploads\/2025\/12\/dil-ev-analytik-zentrum-fuer-lebensmittelphysik-zlp.jpg?id=10081234)<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":10081235,"parent":10086918,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-10086910","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Center for Food Physics | Physically Evaluating Raw Materials<\/title>\n<meta name=\"description\" content=\"Physical analysis enables the characterization of the physical properties of materials and material systems.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dil-ev.de\/en\/analytics\/center-for-food-physics\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Center for Food Physics | Physically Evaluating Raw Materials\" \/>\n<meta property=\"og:description\" content=\"Physical analysis enables the characterization of the physical properties of materials and material systems.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dil-ev.de\/en\/analytics\/center-for-food-physics\/\" \/>\n<meta property=\"og:site_name\" content=\"DIL Deutsches Institut f\u00fcr Lebensmitteltechnik e. 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