This workshop will present the basic principles, concepts and techniques of emulsion science, and show how this information can help to understand, predict and control the properties of real food products and ingredients. This course will be taught by academic and industry instructors with extensive experience in emulsion technology.
Course topics will include:
•Fundamentals of Emulsions
•Emulsion Droplet Characteristics
•Emulsion Properties: Rheology, Appearance, Flavor
•Emulsion-Based Delivery Systems: Multiple Emulsions, Multilayer Emulsions, Filled Hydrogel Particles
•Surfactant-Based Delivery Systems: Micelles, Micro-Emulsions and Vesicles
•Delivery Systems for Ingredients and Antimicrobials