Principles of soft condensed matter applied to food polymers, surfactants and colloids

In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures focus on scattering techniques, interfacial tension measurements, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and their application in food science and related areas will be discussed.

In 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.