Prof. Dr. Patrick Rühs

Curriculum vitae

Patrick Rühs obtained his master’s degree in food science with a major in food process engineering, ETH in Zürich, studying the supramolecular disassembly of amyloid fibrils. During his PhD, he studied the interfacial flow behaviour of complex biological interfaces such as bacterial biofilms, amyloid fibrils, and the colloidal interactions of biopolymers whilst also lecturing the “Physics of Food Colloids” course.

Since 2015 he is a postdoctoral fellow in the Complex Materials and is working on the rheology of soft materials used for 3D printing and stabilization  mechanisms in microfluidics with particular attention to food grade, biodegradable, and biological materials. He is fascinated by smart bacterial structures with advanced material properties.