752-2314-00L  Physics of Food Colloids

SemesterAutumn Semester 2019
LecturersP. A. Fischer, R. Mezzenga
Periodicityyearly recurring course
Language of instructionEnglish



Courses

NumberTitleHoursLecturers
752-2314-00 VPhysics of Food Colloids2 hrs
Tue10-12LFV B 42.2 »
P. A. Fischer, R. Mezzenga

Catalogue data

AbstractIn 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.
ObjectiveThe 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.
ContentLectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (2h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (8h). Most chapters include some hand-ons examples of the gain knowledge to common food products.
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersP. A. Fischer, R. Mezzenga
Typeend-of-semester examination
Language of examinationEnglish
RepetitionA repetition date will be offered in the first two weeks of the semester immediately consecutive.

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Offered in

ProgrammeSectionType
Food Science MasterDisciplinary SubjectsW+Information
Food Science MasterFood PhysicsW+Information
Materials Science MasterElective CoursesWInformation