Food Colloid

Course ID: M3201A59

Credits: 2

Objective: 

Students will be able to demonstrate both an understanding of, and ability to apply:  Classification and Functions of colloidal system in food  Types of colloidal system in food

Course Prerequisites: None

Outline:

1. Category of colloid systems 

2. Colloidal suspension 

3. Emulsions 

4. Aggregation phenomena 

5. Hydrocolloids appliciation in food industry

Teaching Method: 

1. Lectures in English will be given in the classroom. 

2. Students will give oral presentation in the course.

Reference: 

1. Food Gels.Peter Harris.Elsevier Applied Science.1990 ISBN: 978-94-009-0755-3 

2. Food Colloids.E. Dickinson. Woodhead Publishing.1997 ISBN:978-1-85573-783-9

Course Schedule (subject to change): 

Week 

1. Introduction 

2. Category of colloid systems 

3. True solutions and colloidal solutions 

4. Colloidal suspensions 

5. Optical properies of colloidal 

6. Aggregation phenomena 

7. Emulsions I 

8. Control of gelation 

9. Mid examination 

10. Emulsifiers and stabilizers 

11. Application of food colloidal in food industry 

12. Foam and solid foam 

13. Hydrocolloids in food industry 

14. Hydrocolloids in food industry(agar,starch,gelatin) 

15. Hydrocolloids in food industry (carrageenan,xanthan gum) 

16. Hydrocolloids in food industry (gum Arabic,milk,egg) 

17. Final group presentation 

18. Final exam

Evaluation: 

1. Final report 20% 

2. Midterm exam 30% 

3. Final exam 40% 

4. Attendance and class participation in discussion 10%