Food Science 761 - Phys Phenomena In Food

Spring
2020
01
3.00
David Mcclements
TU TH 1:00PM 2:15PM
UMass Amherst
43305
Chenoweth Lab Addition rm 329
mcclements@foodsci.umass.edu
Physical and functional properties of foods: origin and modification of surface forces; electrophysical phenomena; colloidal aggregates and dispersions; stability of emulsions and foams; adsorption phenomena; properties of food polymers in solution; interfacial charge effects; structure and formation of gels.
https://spire.umass.edu
Permission is required for interchange registration during the add/drop period only.
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