Following the successful conclusion of the classes, the students should have become familiar with the mechanisms of the action of the emulsifiers in the preparation and stabilization of food dispersions. They should also have become familiar with the mechanisms of the development and the structure and properties of adsorption membranes at interfaces and the way they influence the rheological properties of both the physical as well as the technical dispersion systems. They will, finally, have become familiar with the techniques available for stadying their physicochemical properties.
Course Content (Syllabus)
Low molecular weight emulsifiers, proteins and polysaccharides and their role in the preparation and stabilization of food emulsions (micro- and nano-), foams and suspensions. Structure – properties of simple and complex adsorption layers of oil-water and air-water interfaces. Rheological properties of dispersion systems. Methods used for estimating their physicochemical properties. Selected examples of natural and artificially prepared emulsions, foams or suspensions. Seminars by specialists – professionals. Visits to industries and educational institutions.
Emulsifies, dispersion systems, adsorption to interfaces, rheological properties, stability
Additional bibliography for study
1. D.J. McClements, Food Emulsions, CRC Press, 2005.
2. Friferg, S.,Larson, K. and Sioblom, J.,Food Emulsions,Marcel Decker, 2004