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Food Concept & Physical
Design is a strategy and
technology company
in the service of
sustainable food culture.

Focus areas

• Development of sustainable food
concepts with high added value.

Technological recommendations
for the implementation and industrialization
of novel food concepts, and for the
optimization of existing food processes.


We organize sessions to develop
novel concepts for foods and for ways
consumers are dealing with food.
The concept sessions can be extended
by an assessment of the technical
aspects of concept implementation and
industrialization (the physical design).

and we go further

We can assist your staff in the actual
implementation of our recommendations.
In addition, we organize workshops on
the relation between food processing,
food quality & culture, and environment,
and we provide tailored trainings on food
science and technology.

  food concept

At the center of the activities of Food Concept
are the concept sessions. The concept sessions
are thematically organized on a topic key to
your company.
The objective is to work out a development plan
for a new product, product line, or a strategic
approach for a new business area.
physical design

The focus of Physical Design is primarily on the
physical aspects of food processing and storage.
We employ our wide expertise in materials
science, encapsulation, food processing and
powder technology to provide custom solutions
for food companies facing challenges to develop
and implement new processes.
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Job Ubbink founded
Food Concept & Physical Design in
2010, following 12 years of experience
in industrial food R&D.
Trained as a physical chemist at the
University of Leiden, he obtained his
Ph.D. at Delft University of Technology.
After stays as visiting scientist at the
University of Bristol and Moscow State
University, he joined Givaudan Flavor
Research before moving to the Nestlé
Research Center.

Job Ubbink is editor of several books,
has published over 40 research papers
and he is listed as inventor on five
patents. He is serving on the editorial
board of several scientific journals,
and he is an Expert to the
European Commission.

His current interests include food
sustainability, science-based cooking,
food technology and the science of
food and nutrition.

(c) All contents: J. Ubbink /
Food Concept & Physical Design

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Food Concept & Physical Design,
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The information contained in this
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Food Concept & Physical Design
does not assume any legal liability
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Food Concept & Physical Design
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Under no circumstance,
Food Concept & Physical Design
will be liable for any loss or damage
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or consequential loss or damage,
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With the main constructions dating
from 1640, the original mill at Flüh
(Flüemühle in the local Swiss dialect)
dates from the early 16th century.

The original mill already appears in a
painting from 1543, depicting a miracle
in nearby Mariastein, which has since
become an important place of pilgrimage.


Located along a small stream in the
Flüh valley, approximately 10 km to the
southwest of Basel, the flour mill has
been milling wheat from local farmers over
the centuries.

With its history intimately connected to
sustainable food processing, the mill forms
an appropriate setting for the activities of
Food Concept & Physical Design. The mill
is currently undergoing major renovations,
and will reopen in the Summer of 2011.