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Per Lyngs Hansen
Per Lyngs Hansen, Ph.D., is an associate professor in mechanical and production engineering at University of Aarhus in Denmark. Over the years, his research and scientific publications have covered a wide range of topics in soft condensed-matter physics and biophysics. Since 2004, he has devoted considerable attention to the emerging field of gastrophysics. He helped initiate the research at University of Southern Denmark on gastronomic use and preservation of jellyfish, before moving to the engineering school at Aarhus University where his current activities focus on design of tools and production methods in food science and gastronomy.
Contact: Department of Mechanical and Production Engineering, Aarhus University, Inge Lehmanns Gade 10, 8000 Aarhus C, Denmark.