معرفی
Tommy Nylander is a Professor in the Department of Physical Chemistry at Lund University and serves as Food Core Group Leader within the LINXS community, where he also participates in the Dynamics Working Group focusing on membrane systems. He is an Internal LINXS Fellow and member of NanoLund's management group, leveraging his extensive network in food science to connect national and international researchers with large-scale infrastructure for advancing food sector applications.
His research centers on applying neutron and X-ray scattering techniques to food-related systems, with primary interests in:
- Lipid membrane dynamics and constituent interactions
- Polymer-surfactant behavior at liquid interfaces
- Casein micelle structure and aggregation phenomena
- Amyloid-lipid membrane interactions
- Sustainable high-temperature food processing technologies
- Biomineralisation processes relevant to food and health
He coordinates Working Group 4 (Food Interactions on Surfaces) and leads multiple projects including RNA-lipid membrane interactions, polyelectrolyte-surfactant phase separation, and γ-cyclodextrin-based supramolecular structures. His work bridges fundamental scattering science with industrial food applications through collaborations with LINXS and NanoLund.
