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

This course will introduce the basic concepts in Food Safety as well as in product quality considering technological processing steps. Selected groups of food serve as examples to discuss the technology applied to converse raw material to final product as well as quality and materials science aspects of these products.

Practical laboratory work on pilot plant scale on important processes for selected foods from the raw material to the final product. Evaluation of food quality.