Course Syllabus for

Theory and Applications of Pickering Emulsions in Food and Pharmaceutical Technology
Teori och tillämpningar av pickeringemulsioner i livsmedels- och läkemedelsteknologi

KLG001F, 6 credits

Valid from: Autumn 2017
Decided by: Margareta Sandahl
Date of establishment: 2017-05-10

General Information

Division: Food Technology
Course type: Third-cycle course
Teaching language: English


The aim of the course is to describe surface and colloid chemical phenomena in the context of formulation and technical uses of Pickering emulsions.


Knowledge and Understanding

For a passing grade the doctoral student must

Competences and Skills

For a passing grade the doctoral student must

Judgement and Approach

For a passing grade the doctoral student must

Course Contents

This course is primarily designed for PhD students in Food technology and Pharmaceutical technology, Physical chemistry, Nano technology, and Bio-interfaces, and related disciplines. Topics - Colloidal Particles at Liquid Interfaces - Similarities and differences between particles, polymers, proteins and low molecular weight surfactants - Emulsion characterization and stability - Sources and production of particles - Emulsification processes in the context of Pickering emulsions - Products and Applications Teaching and Learning Activities - Lectures and seminars - Directed Reading - Laboratory assignment and problem sets Particles stabilized emulsions, so called Pickering emulsions, are known to possess many beneficial properties including being quite stable due to their solid particles adsorbed at the interface between the two immiscible phases (oil and water). Lately, the use of particles to stabilize emulsions has attracted substantial research interest due to their distinctive characteristics and potential technological applications; they display long-term stability, even with large droplet sizes, without the addition of surfactants. Pickering type emulsion system may have applications beyond that of food, for example in the paper, cosmetic, paint industries and for pharmaceutical drug formulations for both topical and oral delivery. The course includes physicochemical description of Pickering emulsions, their colloidal properties in the context of food and pharmaceutical products, the study of the changes that occur during the process, the engineering knowledge needed to design processes and systems and the relationships between structure, chemistry and consumer perceived quality characteristics.

Course Literature

Colloidal Particles at Liquid Interfaces, Edited by: Bernard P. Binks and Tommy S. Horozov University of Hull, Cambridge: Cambridge University Press; e-pub, 2006. Particle-Stabilized Emulsions and Colloids : Formation and Applications, Editors: To Ngai, Stefan Bon, Royal Society of Chemistry, e-pub, 2014. Scientific Literature (TBD) Handouts

Instruction Details

Types of instruction: Lectures, seminars, laboratory exercises, self-study literature review

Examination Details

Examination formats: Written report, seminars given by participants, miscellaneous. For 3 credits written assignment on independent special topic and mandatory participation in seminars with written and oral reporting. For 6 credits also performed a laboratory assignment, and mandatory report from this work.
Grading scale: Failed, pass

Admission Details

Admission requirements: PhD student in Lund or Malmö, or equivalent.
Assumed prior knowledge: Required prior knowledge: The students are assumed to have basic knowledge in physics, general chemistry and physical chemistry.

Further Information

6 or 3 credits (3 + 3 lab) The course is given ever 3rd year or upon special request.

Course Occasion Information

Contact and Other Information

Course coordinators:

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