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| ALIM0007-1 | Physical chemistry of formulations
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| Duration : | 18h Th, 6h Pr |
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| Number of credits : |
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| Lecturer : | Christophe Blecker |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, review in January |
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Course contents :
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| 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 |
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Learning outcomes of the course :
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| 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 |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| Thermodynamic
-- TA202 - Techniques of food preparation and preservation |
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Planned learning activities and teaching methods :
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 18h
Practical Works : 6h |
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Recommended or required readings :
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| Courses
Litterature available in library of Techno IAA |
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Assessment methods and criteria :
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| Oral examination (100%) |
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Work placement(s) :
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Organizational remarks :
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| Presence required to practical works |
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Contacts :
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| Items online : |
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| POWERPOINT - PDF |
| support cours |
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