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Preliminary Program

All presentations will be held in Room 163C Campus Center

All equipment demonstrations will be in Room 165-169 Campus Center

Thursday November 13^th 2008

Session 1: Emulsion & Ingredient Characterization

8:00 am. Breakfast & Pick up Registration Materials (Room 163C, Campus Center)

8:30 am. Introductory Remarks: Overview and purpose of the short course – Julian McClements [Presentation 1]

9:00 am. Droplet Characteristics: Overview of the importance of droplet concentration, size distribution, charge and interactions on emulsion stability and performance. Description of how these parameters are defined – Jochen Weiss [Presentation 2]

9:45 am. Experimental Characterization of Particle Characteristics: Optical Microscopy, Static & Dynamic Light Scattering, Electrical & Optical Pulse Counting, Ultrasonic Spectrometry, NMR, particle electrophoresis, electro-acoustics – Julian McClements [Presentation 3]

10:45 am. Coffee Break - Equipment Demonstration (Room 162)

11:15 am. Ingredient Functionality & Characterization: Discussion of the physicochemical basis of the functional performance of emulsifiers, texture modifiers & weighting agents used to formulate food emulsions – Julian McClements [Presentation 4]

12:00 pm. Lunch (Amherst Room, 10^th floor) & Equipment Demonstration (Room 162): Demonstration of modern analytical instrumentation for the preparation and characterization of emulsion properties.

Session 2: Emulsion Formation & Stability

2:00 pm. Emulsion Formation: Discussion of the principles and methods available to prepare emulsions, and how the characteristics of emulsions can be controlled – Jochen Weiss [Presentation 5]

2:45 pm. Emulsion Stability (1): Overview of the major physicochemical mechanisms responsible for the breakdown of food emulsions and experimental methods of characterizing them, including creaming, flocculation, coalescence and Ostwald ripening– Julian McClements [Presentation 6]

3:45 pm. Coffee Break - Equipment Demonstration (Room 162)

4:30 pm. Emulsion Stability (2): Overview of the major physicochemical mechanisms responsible for the breakdown of food emulsions and experimental methods of characterizing them, including creaming, flocculation, coalescence and Ostwald ripening– Julian McClements [Presentation 7]

6:00 pm. Reception

7:00 pm. Dinner

Friday 14^th November 2008

Session 3: Emulsion Properties: Appearance, Rheology & Flavor

8:00 am. Breakfast (Room 163C, Campus Center)

8:30 am. Emulsion Properties: Appearance, Flavor, Rheology: Overview of major factors influencing the optical, flavor and rheological properties of food emulsions – Julian McClements [Presentation 8]

9:15 am. Emulsion Rheology - Characterization: Principles of the major analytical techniques used to characterize emulsion rheology – Jochen Weiss [Presentation 9]

10:00 am. Coffee Break

Session 4: Specialty Emulsions: Creating Improved Stability and Performance

10:30 am. Emulsion-Based Delivery Systems: Nanoemulsions, Multiple emulsions, Multilayer emulsions, Filled hydrogel particles – Julian McClements [Presentation 10]

11:15 am. Solid Lipid Nanoparticles – – Jochen Weiss [Presentation 11]

11:45 pm. Colloidal based delivery systems for antimicrobials – Jochen Weiss [Presentation 12]

12:45 pm. Emulsion based delivery systems for w-3 encapsulation and their stabilization – Julian McClements [Presentation 13]

1.30 pm. Lunch

2:30 pm. Tour of the Chenoweth Laboratory

Presentations

(1) Introduction

(2) Droplet characteristics

(3) Droplet Characterization

(4) Ingredient Functionality

(5) Emulsion Formation

(6) Emulsion Stability