Lecture by Professor Paul Van der Meeren from Ghent University
 
time: 2021-04-14

Lecture 1:

Title:Particle size analysis: principles, practicalities and pitfalls

Time: 21st April, 14:30 ~16:30 (Beijing time; 8:30, Belgium time)

Venue: 320408

 

Brief introduction:

    The particle size distribution is an important characteristic of dispersed systems, such as (nano)suspensions, (double) emulsions and liposomal dispersions. A wide range of particle size analysis techniques are commercially available. In this presentation, the typical features of the most widely used techniques will be discussed. Moreover, attention will be paid to different types of average diameters, as well as different types of particle size distributions, which makes direct comparison of results obtained from different techniques troublesome.

 

Lecture 2:

Title: Impact of ingredient interactions on emulsion stability

Time: 28th April, 14:30 ~16:30 (Beijing time; 8:30 ~10:30, Belgium time)

Venue: 320408

 

Brief introduction:

    Emulions are complex systems, not only containing an oil phase and an aqueous phase, but also additional ingredients, such as emulsifiers, proteins, and polysaccharides. Considering some case studies, the influence of (either repulsive or attractive) ingredient interactions will be illustrated, whereby both electrostatic and covalent protein-polysaccharide interactions will be consedered. These examples show that ingredient interactions may help to obtain the desired functionality within food emulsions.

 

      Welcome all the teachers and students to attend!

 

About the speaker:

    Paul Van der Meeren is senior full professor at Ghent University, where he has set up the Particle & Interfacial Technology research group (www.paint.ugent.be). He is also Head of the Department of Green Chemistry and Technology within the Faculty of Bioscience Engineering. Besides, he is Director of the Ghent University Doctoral School of (Bioscience) Engineering. In addition, he is 5% affiliated to the Free University of Brussels. He is (co-)author of more than 250 peer-reviewed international publications and (co-)promotor of 25 successfully defended PhD dissertations.

His research interests involve the relationship between microscopic characteristics (such as size distribution and charge properties) and macroscopic characteristics (such as sedimentation/creaming, structure formation, rheology) of colloidal dispersions in different fields of application, such as food technology (including functional foods), as well as chemical and pharmaceutical product formulation.