Camilla Terenzi

Camilla Terenzi is an Assistant Professor of Biophysics at Wageningen University & Research. Her research focuses on advanced imaging techniques, particularly Magnetic Resonance Imaging (MRI), applied to food science, material science, and biomedical systems. She specializes in analyzing structural and microstructural properties of food materials (e.g., soy proteins, milk proteins) and their behavior under processing conditions.

Her work integrates experimental and computational methods to study phase separation, protein dynamics, and material rheology. Key areas include high-moisture extrudates, fat crystal dispersions, and gastrointestinal digestion processes. She collaborates on projects involving novel protein sources, self-healing materials, and food emulsions.

Recent projects include non-invasive monitoring of food digestion kinetics in humans, MRI-based studies of protein coagulation, and rheological analysis of complex fluids. Her research has implications for improving food product design, understanding material behavior under stress, and advancing biomedical imaging techniques.

Dr. Terenzi advises multiple PhD candidates, including research on processed protein products, self-healing materials, and gastric digestion modeling. She contributes to interdisciplinary teams exploring food science, biophysics, and material engineering applications.