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752-2000-00L 4 Credits BSC D-HEST
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Food Materials Science

Lecturers & Examiners: Prof. Dr. Raffaele Mezzenga, Dr. Gustav Nyström
VVZ CR n/a

Last Updated: 2026-02-05 15:47:06

Abstract

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

Objective

Understanding the fundamental physical principles ruling the self-assembly, aggregation, processing and structure-properties relationship in food systems constituted by polysaccharides (polymers), proteins (colloids) and lipids (surfactants).

General Information

Language
English
Levels
BSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 60 minutes
Aids
None

Course Components

Type Title Time & Place Hours
lecture with exercise Food Materials Science
  • Tue 13:15-14:00 (ML F 36)
  • Fri 10:15-12:00 (LFO C 13)
3 h weekly

Offered In