Physical Phenomena in Foods (FD SCI 761: 3 Credits). Physical and functional properties of foods: origin and modification of surface forces; electrophysical phenonena; colloidal aggregates and dispersions; stability of emulsions and foams; adsorption phenomena; properties of food polymers in solution; interfacial charge effects; structure and formation of gels. Fall 1995 - present.
Graduate Seminar (FD SCI 797: 1 Credit). Readings, reports and discussions on current literature in area of food. 1994-present.
Food Colloids (FD SCI 797B: 2 Credits). Readings, reports and discussions on current literature and research in the area of food colloids. Spring/Fall 1996- present.