معرفی
Prof. Patrick Rühs is an Assistant Professor at ETH Zürich's Department of Health Sciences and Technology. His research focuses on food structure engineering, biomaterials, and biophysics. He teaches courses like Food Rheology and Food Structure Engineering. Key research areas include mycelium-based materials, plant-based meat analogs, and biofilm mechanics. His work integrates interdisciplinary approaches from materials science, microbiology, and food engineering.
Notable projects include developing 3D-printed fungal scaffolds, studying hagfish slime mechanics, and optimizing microbial growth substrates. He applies advanced techniques like neutron/X-ray scattering and machine learning for material characterization. His lab explores applications in sustainable food production, environmental biotechnology, and biomaterial innovation.
Publications emphasize structural analysis of food products, fungal growth dynamics, and biofilm behavior under environmental stressors. He collaborates on projects involving microbial cellulose production, biofilm-mediated water filtration, and smart material design for industrial applications.
