Introduction to colloid and interface science & its applications. Basic concepts. Van der Waals interactions, the electric double layer, and DLVO theory. Further interaction mechanisms (steric, depletion).
Food is characterized by corn plex h ierarch ical structures, i ntercon nected over multiple length scales. A mechanistic understanding requires soft matter studies using molecular as well as colloïdal soft matter tools. This lecture will bring some examples of how advanced physical techniques can help tackle important research questions, often using complementary methodologies.
ln this lecture, we will introduce the basics of liquid foams: from the formulation, the generation and the characterization methods. At the end, we will illustrate how liquid foams can be used for a wide range of applications, not only as food or cosmetic products, but also for surface decontamination and in medicine due to their unique properties (rheological properties and imbibition).
An introduction to scattering techniques focused on small angle scattering and reflectometry will be given. The students will learn what information can be obtained for soft matter, food science and biology systems.
