研讨会:Workshop on Food Carbohydrates & Food Colloids
 来源:食品学院   徐菲菲  发布日期:19-04-17 16:42:43  最后更新:19-04-17 16:42:43  浏览次数:

Workshop on Food Carbohydrates & Food Colloids

 

Presented by Prof. H. Douglas Goff, Ph.D.

University of Guelph, Canada

April 18, 2019 9:00 am to 4:30 pm

Room 434-436, Synergetic Innovation Center for Food Safety and Nutrition

 

Food Carbohydrates Workshop – ½ day

Outline:

• Structure and properties of food carbohydrates, with emphasis on polysaccharides

• Review of food ingredient polysaccharides and relationships between structure and physical functionality

• Carbohydrates and dietary fibre in nutrition and health

• Structure: physiological functionality Relationships

 

Food Colloids Workshop – ½ day

Outline:

• Definitions of food colloids, emulsions and foams and the properties of materials that make up them (water, proteins, fats, emulsifiers, polysaccharides, air, specific foaming agents).

• Production of colloidal particles (homogenization, microfluidization, etc.) and their characterization (structure, size distributions, measurement methods).

• Stability of food emulsions and foams (forces acting on particles)

• Structure and properties of interfacial layers (interfacial tension and free energy, adsorption, interfacial interactions, desorption and displacement).

• Instability: creaming, flocculation, bridging and depletion flocculation, coalescence, gelation, partial coalescence.

 

Dr. Douglas Goff has been a Professor in the Department of Food Science at the University of Guelph, Canada, for 28 years. Prof. Goff teaches undergraduate courses in Introductory Food and Nutritional Sciences, Functional Foods and Nutraceuticals, and Dairy Technology, and a graduate course in Food Carbohydrates. He teaches industry-oriented short courses in Ice Cream Science and Technology annually at Guelph and also regularly in Ireland and in Australia. He has also taught industry-oriented short courses and seminars in Dairy Science and Technology. His research program is focused in two areas: dairy and ice cream science and technology; and non-starch polysaccharide structure and physical and physiological properties. He has supervised 50 graduate students and has written over 150 research papers on these subjects. He has had sabbatical leaves at the University of Queensland, Brisbane, Australia; University College Cork, Ireland; Unilever Research Colworth Laboratory, Sharnbrook, Bedfordshire, UK; and Suranaree University of Technology, Nakhon Ratchasima, Thailand. He earned his Ph.D. at Cornell University, Ithaca, New York, USA in 1987.