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).
