Emulsions are colloids where two immiscible phases (e.g., oil and water) are intimately dispersed. A wide variety of products, both natural and manufactured, ranging from foods, drugs and cosmetics to paints and petrochemicals exists either partially or wholly as emulsions. The properties of the interface between the two phases play an important role in improving and controlling the quality of these products. This course will provide in-depth knowledge on the basic principles of emulsion and surface science, their mechanisms of formation, and physicochemical properties. Application of emulsions in food, pharmaceutical and other industries will also be discussed. Students will also have opportunities to critically evaluate and discuss research papers pertinent to the scientific discipline. Note: Offered in alternate years.
Emulsions are colloids where two immiscible phases (e.g., oil and water) are intimately dispersed. A wide variety of products, both natural and manufactured, ranging from foods, drugs and cosmetics to paints and petrochemicals exists either partially or wholly as emulsions. The properties of the interface between the two phases play an important role in improving and controlling the quality of these products. This course will provide in-depth knowledge on the basic principles of emulsion and surface science, their mechanisms of formation, and physicochemical properties. Application of emulsions in food, pharmaceutical and other industries will also be discussed. Students will also have opportunities to critically evaluate and discuss research papers pertinent to the scientific discipline. Note: Offered in alternate years.
