Food interactions on surfaces working group member, LINXS Fellow

Gregor Rudolph-Schöpping is a postdoctoral researcher at the Department of Chemical Engineering, Lund University, Sweden. He works with pressure-driven membrane processes such as microfiltration and ultrafiltration, besides others, for the separation, concentration, and purification of plant-based proteins. During the filtration, membranes typically get blocked. A process also known as membrane fouling. By so call membrane cleaning, some compounds can be detached from the membrane. Gregors research interest has been on understanding the structural changes of the membrane caused by membrane fouling and membrane cleaning and the interaction of foulants with the membrane surface in nanoscale.

Gregor uses a bouquet of analytical techniques to generate knowledge on the processes leading to the unwanted deposition of compounds on membranes and their efficient removal. A major part focus lays on imaging techniques such as X-ray tomography.

Together with Frank Lipnizki, Emanuel Larsson, and Stephen Hall, Gregor participates in the Food WG 4, Food interactions on surfaces.