Food Colloids Workshop
|
A 3-day short course |
|
Click here for the registration form
The course has been designed at a fairly basic level to give participants the underlying physics and chemistry of colloidal systems and how they behave (mathematical expressions will be kept to a minimum).
The course is aimed at students and other researchers at universities, and industrial R&D personnel. It is not intended to provide a guide to product development. There will be no ‘homework’ or evaluation.
Course description
This three-day course is broken into six separate lectures covering:
Lecture 1: Colloidal materials and interfaces. Introduction to colloidal materials, definitions, importance of surfaces for small particles, introduction to the main classes of molecules important in food colloid systems. Definitions of interfaces, interfacial tension and related phenomena, adsorption of molecules, planar interfaces, pressure/area diagrams etc.
Lecture 2: Adsorbed layers, their compositions, structures and properties. Partial layers, monolayers, multilayers, conformational adaptation at different surface pressures. Different behaviour of different surfactants. Mobility of adsorbed molecules on interfaces. Competitive adsorption of different surfactants, adsorption and displacement, on planar interfaces and in emulsion droplets. Strengths of interfacial layers and the factors affecting them. Measurement of the strength (surface viscosities).
Lecture 3: Emulsion systems and colloidal stability and instability. Production and characterisation of colloidal (emulsion) systems. Description of different homogenisation devices, their mode of action, and the types of emulsions that are formed. Importance of conditions (pressure, temperature, amount of surfactant). Mixed surfactants.: Instability effects. Interactions between colloidal particles, charge and other effects; steric stabilisation. Force-distance diagrams and what they mean. Flocculation effects generated by different means. Coalescence and partial coalescence. Phase separation and depletion flocculation.
Lecture 4: Particle size measurements and their relevance. Description of different methods, meaning of the measurements, theory of different light scattering techniques, applicability of different methods, demonstration of equipment, particle sizing in concentrated suspensions.
Lecture 5: Complex emulsions. W/O emulsions and W/O/W multiple emulsions, microemulsions, spontaneous emulsification (phase diagrams), microencapsulation. Multilayer emulsions. Stability in these systems.
Lecture 6: Natural colloidal particles and their planned destabilisation. Casein micelles and their interactions. Structure, steric stabilisation and destabilisation by acid and by rennet, or both. Stabilisation of milk systems by hydrocolloids. Planned destabilisation of colloidal systems – whipped creams, ice creams, etc. Mechanisms of destabilisation and structure formation. Final summing up.
Click here for the course program
Professor Douglas Dalgleish
Douglas Dalgleish was born and educated in Edinburgh, Scotland. He graduated from Edinburgh University with a PhD in physical chemistry in 1967. After postdoctoral positions at Oxford University and at Universität Erlangen-Nürnberg, Germany, he joined the Hannah Research Institute in Ayr, Scotland, in 1972 as Head of the Chemistry Department. In 1990 he moved to the United States as Research Chemist at USDA-ARS at Utah State University. The following year he took up the Ontario Dairy Council Industrial Research Chair in Dairy Science at the University of Guelph, Canada. In 1998 he moved to France to the Centre of Research of Groupe Danone, where he was Group Leader and subsequently Group Director. In 2002 he returned to the University of Guelph to a Chair in Dairy Science. That year he was an ISI Highly Cited Researcher, and received the International Dairy Food Association Research Award in Dairy Foods Processing. He is now Emeritus Professor with a limited part-time post at the Ontario Agricultural College, University of Guelph.
Course details
VenueAll lectures will be held in the Riddet Institute Boardroom, corner of University Ave and Orchard Road, Massey University, Palmerston North.
Course feeCourse fee is all inclusive of refreshments, dinner, course materials.
The fee is $200 including GST. Cheques should be made payable to the Riddet Institute and posted with the registration form to:
Riddet Institute
Massey University
PB 11 222
Palmerston North 4442
Payment may also be made via credit card (Visa/Mastercard/Amex)
Riddet Institute staff and students and CoRE researchers may attend free of charge.
For more information contact:
Paula McCool, 06 350 5356 or p.mccool@massey.ac.nz