Food Structuring - Structuring by deformation, properties of interfacial systems

This course aims at presenting ways to structure foods by processes involving deformation, e.g., emulsification or extrusion. Students will learn about the existing deformation-based processes for structured food products and get understanding about the relevant underlying physics. For instance, we will focus on the physical properties (e.g., rheology) of structured multiphase foods such as phase-separated biopolymer systems. Another main focus will be on the physical stability and functionality of food emulsions.

• Explain the current deformation-based processes used for the production of multiphase food products

• Explain the relevant physics related to those processes

• Design relevant deformation-based processes for structured food products

• Explain the physical properties of liquid interfaces in multiphase food products

• Analyse the relation between the physical properties and stability of structured food products and their structure at various scales

• Written test with open and closed questions (100%) Remote proctored.

• All information will be provided online.