Interfacial science – role in key foods

Benefits of attending

This course will include a foundation level introduction to interfacial properties and how they influence the formation and stability of food foams and emulsions. It will include a number of practical demonstrations covering selected interfacial methods with potential applications to characterise foam and emulsion systems. It is primarily aimed at scientists and food technologists who are interested in understanding the basic concepts of surface science and its application to real food systems. It would also be of benefit to personnel involved with quality control and product and process development, as well as those with an interest in low fat products.

Course/workshop content

• Introduction to surfactant materials in food systems
• Introduction to static and dynamic interfacial measurements
• Role of interfacial science in food systems
• Practical demonstrations of interfacial measurements using ring and drop shape analysis
• Demonstration of interfacial rheological measurements
• Action of gums and stabilisers in foods
• Demonstration of contact angle measurements

"Many foods are mixtures of different components, which create complex foams and emulsions. The main aim of this course is to provide foundation level understanding of the interfacial phenomena relating to key food ingredients and highlight a number of practical techniques that can be used to characterise aerated and emulsion based foods"

Sarab Sahi – Event Director

For further information contact the Training Department on +44 (0)1386 842104 or