Per Lyngs Hansen

Per Lyngs Hansen is an Associate Professor in the Department of Mechanical and Production Engineering at Aarhus University's College of Engineering. His research bridges physics, food science, and biotechnology.

• Primary Affiliation: Aarhus University, College of Engineering
• Role: Associate Professor in Fluids and Energy

His research interests include:

• Biophysics of soft matter and lipid membranes
• Gastrophysics (physics of gastronomy)
• Non-equilibrium thermodynamics in food and biological systems
• Digital food design and optimization
• Membrane engineering for pharmaceutical and synthetic biology applications

Publication Trends show interdisciplinary work in physics-driven food preparation (e.g., jellyfish), dielectric spectroscopy for agricultural analysis, and advanced lipid vesicle engineering. Collaborative studies focus on self-replicating systems and orientational texture dynamics.