Peter Alfons Fischer: Catalogue data in Spring Semester 2019 |
| Name | Prof. Dr. Peter Alfons Fischer |
| Name variants | Peter Fischer Peter Alfons Fischer |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFV E 20 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 53 49 |
| peter.fischer@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Adjunct Professor |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 752-2310-00L | Physical Characterization of Food | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| Abstract | In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures will focus on scattering techniques, interfacial tension measurements, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed. | ||||
| Learning objective | The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation. | ||||
| Content | Lectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h). | ||||
| Lecture notes | Notes will be handed out during the lectures. | ||||
| Literature | Provided in the lecture notes | ||||
| 752-3104-00L | Food Rheology II | 3 credits | 2G | P. A. Fischer | |
| Abstract | Food Rheology II addresses special chapters in rheology such as suspension and emulsion rheology, constitutive equations, extensional rheology, optical methods in rheology, and interfacial rheology. | ||||
| Learning objective | The rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids. | ||||
| Content | Lectures will be given on structure and rheology of complex fluids (8h), constitutive equations (2h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h). | ||||
| Lecture notes | Notes will be handed out during the lectures. | ||||
| Literature | Provided in the lecture notes. | ||||
| Prerequisites / Notice | Attending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II. | ||||