Philipp Lawrence Fuhrmann

Philipp Lawrence Fuhrmann is a Research Fellow at the Institute of Food Science (Food Physics) within the Department of Biotechnology and Food Science at the University of Natural Resources and Life Sciences, Vienna (BOKU), actively contributing since 2021. Previously, he held a postdoctoral position at Toronto Metropolitan University (2020-2021), establishing his expertise in food structure-property relationships and sensory perception.

Education:

• BSc in Food- and Biotechnology, University of Natural Resources and Life Sciences Vienna (BOKU), 2010-2013
• MSc in Safety in the Food Chain, University of Natural Resources and Life Sciences Vienna (BOKU), 2013-2015
• PhD in Physics and Physical Chemistry of Foods, Wageningen University & Research (WUR), 2016-2020

His research centers on food physics and soft matter science, investigating how ingredient interactions, processing, and structural design influence sensory attributes and consumer acceptance. He pioneers functional food innovations—particularly plant-based alternatives and dysphagia-specific products—using rheology, emulsion science, and analysis of temperature-dependent material behavior to bridge food structure with real-world applications.

Scientific awards: No awards, fellowships, or medals are documented in the provided text.

Advising and grants: The BOKU FIS system records no supervised theses (Master's/Doctoral) or funded projects. However, he actively engages in knowledge transfer through public lectures like Pint of Science 2025 and the Lange Nacht der Forschung 2022, translating complex food science concepts for societal impact.

He operates within BOKU's Food Physics research group, collaborating on interdisciplinary projects such as biofilm imitations for industrial cleaning validation and capillary suspensions for oil structuring, with co-authors from BOKU and international institutions like Toronto Metropolitan University.