VVZ API is not affiliated with ETH Zurich. Data might be outdated or incorrect. Please view the official ETHZ Vorlesungsverzeichnis for binding information.

752-2000-00L 4 Credits BSC , DR D-MATL , D-HEST

Food Materials Science

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

Last Updated: 2026-06-03 00:07:39

Abstract

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

Objective

Students will be able to: - Describe 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). - Assess and recommend the best set of parameters controlling structure in foods - Integrate physical and chemical principles to optimize food properties to meet specific requirements of defined food products

General Information

Language
English
Levels
BSC , DR
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 No time listed 3 h weekly

Offered In