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CHE 4394/5394 Soft Matter Engineering
The physics of butter churning? That is one of the topics that was covered in Soft Matter Engineering, a course dedicated to how function relates to structure in soft fluids, including foods, consumer products, foams, paints, and biological materials.
Senior CHE students get hands-on exercise on foam and gel stability.
Spring 2019 term project highlights
This year's student-selected project topics include colloidal stability in relation to yogurt making, bread structures and gluten development, foam stability in relation to ice cream, emulsion science in relation to cosmetic delivery systems and many more.
Video of ice cream making by Aissata Diaby and Klaudia Mata for their project.
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