Paul studies food product structure as prepared by consumers, with a special emphasis on sensory attributes and nutritional profile. Better than his predecessors, he knows about heterogeneity of samples and the difficulties of representative imaging. Great to see his experimenting and the learnings he takes from literature and own work! Paul can handle the most difficult formats of foods, to visualise what happens just before consumption. His expertises? Cryo-SEM and Confocal Microscopy!