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PRODID:-//Memento EPFL//
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SUMMARY:Why food is a colloid scientists playground!
DTSTART:20171009T131500
DTEND:20171009T141500
DTSTAMP:20260510T165108Z
UID:eba2b6a5272d3a9a7c4ec0639af7de21a6764081d108d8cff499d724
CATEGORIES:Conferences - Seminars
DESCRIPTION:Dr Tim J Wooster\, Nestlé Research Centre Lausanne\nI am ofte
 n told that soft matter in food is more an art than a science. It is true\
 , we all cook … but food is far more complex than a recipe and encompass
 es all of the key colloidal science challenges of the past 50 years. Durin
 g this presentation I will examine the complex colloidal phenomena that oc
 cur during the life of emulsions from their design\, stability\, degustati
 on and digestion and outline how they are influenced by key colloidal scie
 nce phenomena.\n \nStarting with the creation of emulsions\, a key proble
 m is understanding and controlling the conformation of proteins at interfa
 ces. The structure of a protein results from the fine balance of thermodyn
 amics and kinetics leading to rich research on the “protein folding prob
 lem”. A proteins structure also governs its functionality\, which is par
 ticularly the case at interfaces where adsorption to interfaces changes th
 e energetics of the hydrophobic residues. In a series of experimental stud
 ies we examined how adsorption to oil/water interfaces changes the forces 
 governing protein conformation and how this impact colloidal stability.1 T
 he conformation of a protein also impacts how it interacts with the oral s
 urface and potentially biofilm formation. I will show some recent insights
  on the colloidal interactions governing mucoadhesion of emulsions and giv
 e new in vivo understanding of bio/mucoadhesion of emulsions.2\n \nUnders
 tanding bio-colloidal interactions has also enabled us to create smart col
 loids with designed gastro-intestinal destabilisation that dramatically af
 fects the controlled release of lipids/lipophilic active ingredients. Usin
 g MRI we were able to visualise the dynamics of gastric emulsion structuri
 ng giving us a first insight into the nature of droplet break-up in vivo.3
  Fine control of surfactant assembly also allows us to create colloidal st
 ructures which can dramatically alter bioactive adsorption\, which can hav
 e both positive and negative effects on health and nutrition.4\, 5    
  \n\nBio: Dr Tim J Wooster is a colloids and polymer scientist focusing o
 n the biophysics of emulsions and particles. He has been working at the Ne
 stlé Research Centre for the past 7 years\, where he is the leader of the
  Colloidal Systems Group within the Institute of Materials Science. He obt
 ained his PhD in materials chemistry from Monash University\, and conducte
 d post-doctoral studies at CSIRO Australia and is author of 45 journal art
 icles (H-index 26\, > 2000 citations) and ten patents.   \n 
LOCATION:MXF 1 https://plan.epfl.ch/?room==MXF%201
STATUS:CONFIRMED
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