Subject: Food Science
Credit units: 3
College: Graduate and Postdoc Studies
Department: Food and Bioproduct Sciences

Description

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.

Upcoming class offerings

For full details about upcoming courses, refer to the class search tool or, if you are a current student, the registration channel in PAWS.

Syllabi

The syllabus is a public document that provides detail about a class, such as the schedule of activities, learning outcomes, and weighting of assignments and examinations.

Once an instructor has made their syllabus publicly available on USask’s Learning Management System, it will appear below. Please note that the examples provided below do not represent a complete set of current or previous syllabus material. Rather, they are presented solely for the purpose of indicating what may be required for a given class. Unless otherwise specifically stated on the content, the copyright for all materials in each course belongs to the instructor whose name is associated with that course. The syllabus is the intellectual property of instructors or the university.

For more information, visit the Academic Courses Policy , the Syllabus page for instructors , or for students your Academic Advising office.

Loading...

Resources