752-2314-00L  Physics of Food Colloids

SemesterHerbstsemester 2016
DozierendeP. A. Fischer, R. Mezzenga
Periodizitätjährlich wiederkehrende Veranstaltung
LehrspracheEnglisch


KurzbeschreibungIn Physics of Food Colloids the principles of colloid science will applied to the aggregation of food materials based on proteins, polysaccharides, and emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. In a number of examples, colloidal laws are linked to food science and the manufacturing and processing of food.
LernzielThe aggregation of food material determines the appearance and performance of complex food system as well as nutritional aspects. The underlying colloidal laws reflect the structure of the individual raw material (length scale, time scale, and interacting forces). Once these concepts are appreciated the aggregation of most food systems falls into recognizable patterns that can be used to modify and structure exiting food or to design new products. The application and use of these concepts are discussed in light of common food production.
InhaltLectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (4h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (6h). Most chapters include some hand-ons examples of the gain knowledge to common food products.
SkriptNotes will be handed out during the lectures.
LiteraturProvided in the lecture notes.