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 and properties of simple and complex adsorption layers of oil-water and air-water interfaces. Rheological properties of dispersion systems. Selected examples of natural and artificially prepared emulsions, foams or suspensions. Structure and properties of single, mixed and composite gels based on biopolymers. Mechanisms of gel network formation. Water-food quality relationship. Phase transitions in food systems and the role of water. Seminars by specialists – professionals.