University of Liege | Version française
	Study programmes 2009-2010 Last update : 28/06/2010
	ALIM0007-1   Physico-chemistry of formulations Duration :   18h Th, 6h Pr Credits/ECTS :   Master in Agricultural Bioengineering, Professional Focus, 1st year Premier quadrimestre 2 Master in Chemistry and Bio-industries, Professional Focus, 1st year Premier quadrimestre 2 Master in Environmental Bioengineering, Professional Focus, 1st year Premier quadrimestre 2 Master in Forests and Natural Areas, Professional Focus, 1st year Premier quadrimestre 2 Holder(s) :   N... Substitute(s) :   Marianne Sindic Language :   Langue française Course contents :   Water, hydrophobicity, hydrophobic interactives Rheology Colloïdal systems Colloïdal stability (electrostatic stabilization and DLVO theory) Zeta potential Surface tension and surface free energy - cohesion and adhesion energies - spreading coefficient - Gibbs adsorption isotherm Emulsifiers properties : hydrophile-lipophile balance, phase diagram, CMC Course objective :   To lay the foundations of physico-chemical properties that influence formulation stability especially colloïdal stability. After completing the course the student is expected to - understand the physico-chemical properties that influence formulation stability - master the basic knowledge that concern food colloidal stability - master emulsifiers properties Prerequisites :   Thermodynamic -- TA202 - Techniques of food preparation and preservation Organization :   Lectures : 18h Practical Works : 6h Written notes :   Courses Litterature available in library of Techno IAA Assessment :   Oral examination (100%) Contacts :   Sindic, Marianne (Chargée de cours) Technologie des Industries agro-alimentaires 081 62 23 04 sindic.m@fsagx.ac.be Home Search by Faculty Search by teacher Search by course code and title
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