From 2 November 2020, the autumn semester 2020 will take place online. Exceptions: Courses that can only be carried out with on-site presence.
Please note the information provided by the lecturers via e-mail.

Raffaele Mezzenga: Catalogue data in Spring Semester 2015

Name Prof. Dr. Raffaele Mezzenga
FieldLebensmittel und Weiche Materialien
Inst.f. Lebensm.wiss.,Ern.,Ges.
ETH Zürich, LFO E 23
Schmelzbergstrasse 9
8092 Zürich
Telephone+41 44 632 91 40
DepartmentHealth Sciences and Technology
RelationshipFull Professor

752-2310-00LPhysical Characterization of Food3 credits2VP. A. Fischer, R. Mezzenga
AbstractIn Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures will focus on scattering techniques, interfacial tension measurements, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed.
ObjectiveThe basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation.
ContentLectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h).
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes