浙江工商大学食品学院暑期线上公开课来啦！快来学习吧！
一、课程名称：
Food Emulsion Short Course
二、主讲人简介：
David Julian
McClements
美国麻省大学杰出教授
浙江工商大学兼职教授
首席科学家
David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. He had published over 1000 scientific articles in peer-reviewed journals (with an H-index of 104, Web of Science; H-index of 126, Google Scholar), 12 patents, as well as many chapters and conference proceedings. Dr McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements.
SUMMER of 2021
三、课程主题及安排：
7月27日（周二）上午：8:30-11:30
Introductory Remarks
Emulsion Droplets: Characteristics and Importance
Droplet Characterization
Stabilizers: Emulsifiers, Texture Modifiers, Weighting
Emulsion Formation
7月28日（周三）上午：8:30-11:30
Principles of Emulsion Stability: Creaming and Flocculation
Principles of Emulsion Stability: Coalescence and Ostwald Ripening
Emulsion Rheology: Principles and Techniques
Advanced Emulsions: Structural Design for Improved Functionality
四、课程主办单位：
浙江工商大学食品与生物工程学院
食品科学与营养国际大学联盟
五、线上公开课参与信息
扫码完成会议注册
并免费观看
六、课程联系方式
课程联络人：董敏
电话：0571-28008921
邮箱：dm901130@zjsu.edu.cn
传真：0571-28008900
地址：浙江省杭州市下沙高教园区浙江工商大学食品学院226室。
责编 | 诸葛夏锐
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http://www.spgykj.com
