Raffaele Mezzenga: Catalogue data in Autumn Semester 2018 |
Name | Prof. Dr. Raffaele Mezzenga |
Field | Lebensmittel und Weiche Materialien |
Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFO E 23 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
Telephone | +41 44 632 91 40 |
raffaele.mezzenga@hest.ethz.ch | |
Department | Health Sciences and Technology |
Relationship | Full Professor |
Number | Title | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|
752-2000-00L | Food Materials Science | 4 credits | 3G | R. Mezzenga, G. Nyström | |
Abstract | Principles of soft condensed matter applied to food polymers, surfactants and colloids | ||||
Learning 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). | ||||
752-2314-00L | Physics of Food Colloids | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
Abstract | In Physics of Food Colloids the principles of colloid science will applied to the aggregation of food materials based on proteins, polysaccharides, and emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. In a number of examples, colloidal laws are linked to food science and the manufacturing and processing of food. | ||||
Learning objective | The aggregation of food material determines the appearance and performance of complex food system as well as nutritional aspects. The underlying colloidal laws reflect the structure of the individual raw material (length scale, time scale, and interacting forces). Once these 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 these concepts are discussed in light of common food production. | ||||
Content | Lectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (2h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (8h). Most chapters include some hand-ons examples of the gain knowledge to common food products. | ||||
Lecture notes | Notes will be handed out during the lectures. | ||||
Literature | Provided in the lecture notes. |