About
Dr. Paride Azzari is a researcher in the Sustainable Food Processing group at ETH Zurich, focusing on interdisciplinary approaches at the intersection of food science, biophysics, and soft matter physics. His work emphasizes scalable and sustainable bioprocessing techniques, particularly for microalgae and plant-based proteins.
- Key Research Areas: Pulsed electric field processing, liquid-liquid crystalline phase separation, and viscoelastic material behavior.
- Methodologies: Multiphysics simulations, experimental rheology, and open-source software development (e.g., Extrudion for tensile testing analysis).
Recent publications highlight his contributions to optimizing biocompound extraction, understanding amyloid fibril organization, and advancing environmental bioremediation using agricultural waste. Notably, his work bridges fundamental soft matter research with industrial food processing applications.
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