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Food Colloids (Research)

University of Leeds
Leeds
English
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Program description

Food colloidal systems are investigated using a coherent integrated approach based on a combination of experiment, theory and simulation. Emphasis is on: Optimisation of protein/lipid/polysaccharide ingredients for the formulation and stabilisation of dispersed systems; development of improved understanding of the properties of adsorbed proteins and nanoparticles at fluid interfaces; control of microstructure and rheology of gels, foams and emulsions.

About school

University of Leeds

Be part of a prestigious, research-intensive Russell Group university, where you’ll gain skills that will be invaluable to you, personally and professionally, for years to come. You’ll get the chance to take part in research, tailor your experience with discovery modules and take advantage of life-changing...


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Contact info

University of Leeds

Woodhouse Lane
LS2 9JT Leeds
United Kingdom

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www.leeds.ac.uk


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