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Physics of Food Colloids
Last Updated: 2026-02-05 15:28:32
Abstract
In Physics of Food Colloids the principles of colloid science will applied to the aggregation of food material such as proteins, polysaccharides, emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. Examples of colloidal laws at work will link food colloid science to the manufacturing and processing of food.
Objective
The aggregation of food raw material determine to appearance and performance of a complex food system as far as nutritional aspects. The underlying colloidal laws are reflecting the structure of the individual raw material (length scale, character of the interacting forces). Once those 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 those concepts are diiscussed in light of common food production.
Content
Intoduction into Food Colloid Science including a brief refrehment of Physical Chemistry Aggregation of polysaccharides, proteins, emulsifiers Aggregation of complex mitures of food raw material Application of the gain knowledge to common food
Resources
Lecture Notes
Notes will be provided during the lecture
Literature
Provided in the lecture notes
General Information
- Language
- German
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Physics of Food Colloids |
|
2 h weekly |