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Emulsifiers now and in the future

What exactly is an emulsifier and what does it do - and how can the ability to mix oil and water help solve some of the world's food and non-food challenges? In this video, I demonstrate the use of emulsifiers and investigate their future.

About the author

Claus Hviid Christensen

In addition to serving as Editor of Emulsifiers for Good, Claus Hviid Christensen is the CEO of Nexus A/S, which is the R&D company for Palsgaard A/S. He graduated from the University of Copenhagen in 1992. During his research career, he has published more than 175 scientific papers, which have been cited more than 20,000 times. He was the founder and director of the Danish national research center of excellence on ”Sustainable Chemistry” established in 2005 when he was a full professor at the Danish Technical University. Later, he has worked as senior executive within engineering, renewable energy, infrastructure construction, and food innovation businesses. Claus Hviid Christensen has also served as non-executive board member and government adviser in several countries, e.g. as the Chairman of the Danish Council for Research Policy. He can be reached via chc@palsgaard.dk.