The scientific overall aim of Pickering emulsions for food applications - PICKFOOD - is to provide a framework and novel methodologies to Pickering emulsions research for safe, healthy and functional foods. Achieving this goal involves combination of physics and food colloid science deepening our physical understanding of emulsion stability and processing, preparation of food-grade Pickering particles by modern means, the encapsulation of functional active ingredients, as well as characterizing them by highly advanced methods not traditionally used in food science.