Food Emulsions Short Course
November 13th / 14th
2008
The
Food Emulsions Short Course (2008) will
focus on the basic principles of emulsion formation,
stabilization, rheology and characterization,
as well providing insights into novel emulsion-based delivery systems (multiple
emulsions, multilayer emulsions, microemulsions & solid lipid nanoparticles). This short course will present the basic
principles, concepts and techniques of emulsion science, and show how this information
can help to understand, predict and control the properties of real food
products and ingredients. The
course will be principally co-taught by Profs. David Julian McClements & Jochen Weiss of UMass, with
additional speakers on special topics.
In addition, equipment manufacturers will demonstrate instrumentation
for preparation and characterization of emulsions.
Contact
Information
David Julian McClements
Department of
Tel:
413-545-1019
Fax: 413-545-1262
email: mcclements@foodsci.umass.edu