Jobs In Colloid & Interface
Science
Lectureships
Fellowships
PhD scholarships
Soft Matter/Food Emulsions - Interfacial engineering and
properties of food emulsions
Wellington, New Zealand
Available July 2008
Emulsions can be found in a range of environments (from
the synthetic to the natural worlds) and in particular are
used in many commercial areas (paints, cosmetics and the food
industry). In their simplest form they are mixtures of two
immiscible liquids (i.e. oil and water) stabilised by a third
ingredient; an emulsifier (protein, lipid, colloidal particle).
Food emulsions are more complex than this, with both lipids
and proteins acting to stabilise the oil/water interface and
often more than one oil is present. Whether simple of complex,
emulsions are kinetically stabilised systems, having time-varying
characteristics and the ability for states to be readily altered
by external means. As such, physical characteristics of emulsions
such as life time, texture, and mode of destabilisation can
all be modified by changing the chemical functionality of
for example the lipids and proteins used as emulsifiers and/or
by altering the method of fabrication. Furthermore the physical
and chemical nature of the emulsion may alter the way that
the emulsion behaves during digestion.
This PhD programme will focus on determining the physical
characteristics of food emulsions using techniques such as
diffusion NMR, rheology, electron microscopy and optical techniques.
Particular focus will be placed on manipulation of the interfacial
region between the oil and water as a way of altering the
physical properties of the emulsion and thereby its behaviour
in the mouth and during digestion.
Non-native English candidates must have an appropriate English
qualification (TOEFL, IELTS or Cambridge).
Scholarship: $25 000 NZD plus fees, funded
through The Riddet Institute, a New Zealand Centre of Research
Excellence.
Contact:
Assoc. Prof. Kathryn
McGrath
School of Chemical and Physical Sciences
Victoria University of Wellington
New Zealand
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