Duration
16h Th, 8h Pr
Number of credits
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 2 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Reminder of thermodynamic
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
Physical states of matter
Soft matter
Emulsifiers properties : hydrophile-lipophile balance, phase diagram, CMC
Learning outcomes of the learning unit
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
Prerequisite knowledge and skills
-- Mathematics, Physics, Chemistry --Thermodynamic -- ALIM0013-1 - Techniques of food preparation and preservation
Planned learning activities and teaching methods
Practical works organised in workshop
Mode of delivery (face to face, distance learning, hybrid learning)
Lectures : 18h
Practical Works : 6h
Recommended or required readings
Courses Litterature available in library of Food Technology
Exam(s) in session
Any session
- In-person
oral exam
Additional information:
Oral examination (100%)
Work placement(s)
Organisational remarks and main changes to the course
Presence required to practical works
Contacts
Christophe BLECKER
081/62 23 08
christophe.blecker@uliege.be