The lecture concerns with the interdisciplinary topic of colloids. Colloids are widespread in daily life, in nature and applications. They are mixtures of different phases and have a complex appearance. Why is milk white and some tooth pastes transparent? What can we expect of such systems and how can we use them. With examples and key experiments from daily life in the area of materials and food.

This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms.