ALIM0007-1 : Physical chemistry of formulations

University of Liege | Version française

Study programmes 2011-2012

Last update : 14/06/2012

ALIM0007-1

Physical chemistry of formulations

Duration :

18h Th, 6h Pr

Number of credits :

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

Lecturer :

Christophe Blecker

Language(s) of instruction :

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

Learning outcomes of the course :

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 and co-requisites/ Recommended optional programme components :

Thermodynamic
-- TA202 - Techniques of food preparation and preservation

Mode of delivery (face-to-face ; distance-learning) :

Lectures : 18h
Practical Works : 6h