Colloidal Particles, their Properties and their Function in Creating Food Structure

This workshop is intended to provide a basic understanding of the properties of colloidal food ingredients and their interactions together and with other ingredients to form food structures.

This workshop will be composed of 8 modules, to be presented in 4 mornings (Monday-Thursday) from 20-23 February and 27 February - 1 March. Each module will last 3 hours from 9:00am to 12:00 noon each day.

For further information and registration details please see flyer and workshop schedule.