This Master level course delves into the emerging field of biomolecular condensates - membrane-less organelles in cells. Using interdisciplinary concepts from biology, chemistry, biophysics, and soft matter, we will explore the biological properties of these condensates, their functions in health and disease, and their potentiol as new biomimetic materials for various applications.

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.

Die Grundlagen des Welternährungssystem werden anhand von Fallbeispielen aus der Forschung entlang der Wertschöpfungskette vermittelt.In einem begleitenden Lernelement können die Studierenden nicht nur selbst gewählte Themen des Welternährungssystems vertiefen, sondern lernen auch Methoden der Künstlichen Intelligenz – wie etwa ChatGPT oder vergleichbare Modelle – kennen und anwenden.