University of Liege | Version française
	Study programmes 2010-2011 Last update : 11/04/2011
	ALIM0007-1   Physical chemistry of formulations Duration :   18h Th, 6h Pr Credits/ECTS :   Master in Chemistry and Bio-industries, Professional Focus, 1st year First semester 2 Master in Forests and natural Areas Engineering, Professional Focus, 1st year First semester 2 Required preliminary complements to register in the Advanced Master in Food Science and technology First semester 2 Holder(s) :   Christophe Blecker Language :   French language 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%) Home Search by Faculty Search by teacher Search by course code and title
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