Data: 23-25 February 2009.
Course Coordinator
Dr. Renko de Vries, Physical Chemistry and Colloid Science
Prof. Martien Cohen Stuart, Physical Chemistry and Colloid Science
Prof. Frans Leermakers, Physical Chemistry and Colloid Science
Mrs. Chantal Doeswijk, Graduate School VLAG
Programme topics
The course aims at bridging the gap between the forefront of academic soft-matter research and its applications in food hydrocolloids.
The course is meant for industrial and academic researchers, including PhD students, working on food structure or food macromolecules, with little formal background in Physical Chemistry or Soft Matter Physics, that wish to broaden their horizon and deepen their fundamental understanding of the relation between chemical properties of food macromolecules and macroscopic physical-chemical properties such as rheology, phase behaviour, etc.