Delphine Huc-Mathis Is Associate Professor in the physico-chemistry of food and bioproducts at AgroParisTech (France) and is part of the Research Unit SayFood.
She has a Biochemistry engineering degree and a PhD in Physics. Her research activities are mainly focused on understanding the structuring mechanisms of dispersed systems such as emulsions and foams, with a specific focus on few or non-fractionated ingredients. She is currently coordinating a 4-year national research project, aiming for the formulation of emulsions only stabilized by vegetal by-products coming from the food industry.
Combined with 2 other private-funded projects, she is supervising 3 PhD-students aiming for a better understanding of clean-label emulsion structuration with a strong link to food and cosmetic applications.