Basic Information
This Course Provides Students With Fundamental and Practical Knowledge In The Fabrication and Characterization of Emulsions, With An Emphasis On The Unique Chemical Reactions and Interactions Occurring In Such Colloidal Systems. Lectures Will Address Chemical Reactions In Emulsions, Droplet Lipid Oxidation, Interfacial Phenomena As Well As Emulsion Digestive Fate and Controlled Release of Bioactives. This Course Will Also Expose Students to Novel Developments And Formulations in The Field. Attendees Will Also Learn of Specialty Emulsions, Structured Emulsions, Colloid-stabilized Emulsions (pickering Emulsions), Microemulsions and Nanoemulsions Used in The Food and Pharmaceutical Applications. Practical Sessions Will Enable Gaining Experience in Production of Emulsions, Analysis of Their Characteristics and Stability. Students Successfully Completing The Course Will Be Able To# 1. Detail Key Aspects of Emulsion Characteristics, Emulsification Methods and Emulsion Stability Mechanisms. 2. Describe and Implement Emulsion Production Schemes (e.g. High-pressure Homogenizers) As Well As Characterization Techniques (such As Analytical Centrifugation, Laser Scattering and Other Methods.
Faculty: Biotechnology and Food Engineering
|Undergraduate Studies
|Graduate Studies
Pre-required courses
(64238 - Biomaterial Science and Technology and 124510 - Physical Chemistry) or (64250 - Biomaterial Science and Technology and 124510 - Physical Chemistry)