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752-2314-00L 3 Credits MSC D-HEST , D-MATL
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Physics of Food Colloids

Lecturers & Examiners: Prof. Dr. Peter Alfons Fischer, Prof. Dr. Raffaele Mezzenga
VVZ CR n/a

Last Updated: 2026-02-05 15:36:27

Abstract

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.

Objective

The aggregation of food material determines the appearance and performance of complex food system as well as nutritional aspects. The underlying colloidal laws reflect the structure of the individual raw material (length scale, time scale, and interacting forces). Once these concepts are appreciated the aggregation of most food systems falls into recognizable patterns that can be used to modify and structure exiting food or to design new products. The application and use of these concepts are discussed in light of common food production.

Content

Lectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (2h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (8h). Most chapters include some hand-ons examples of the gain knowledge to common food products.

Resources

Lecture Notes

Notes will be handed out during the lectures.

Literature

Provided in the lecture notes.

General Information

Language
English
Levels
MSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination

Course Components

Type Title Time & Place Hours
lecture Physics of Food Colloids
  • Tue 10:00-12:00 (ON LI NE)
  • Tue 10:15-12:00 (ML F 36)
2 h weekly

Offered In