Physics of colloids,emulsions and foams

Линиите свързват координатора с партньорите.

Накратко на български

Цел на проекта

Research objectives and content Colloids, emulsions and foams are generic structures for many foods, detergent and personal products. V shall investigate specific links between the micro- and macro-scopic structures which influence dynamir and rheological properties and which in turn influence processing and user characteristics. We also seek to develop an applied focus for physics research on colloids and foams in Ireland, primer at TCD but also with other relevant research groups in Ireland Our overall aim being to enhance lir between these research groups and relevant industry thereby aiding exploitation of this research within t industrial sectors noted above. Traning content (objective, benefit and expected impact) The applicant will give 1) a series of seminars aimed at introducing graduate students and non-experts to the subject of colic within the context of the needs of the food industry. 2) a workshop concerned with technology-led innovation in industry and commerce Links with industry / industrial relevance (22) The applicant has published extensively in colloid science and worked in both academic and commercial environments over many years. He is especially familier with the detergent, food and related industries. Until recently, Head of Group Technical Support within the Research and Development Centre of Uni

Оригинален текст от CORDIS (на английски).

Участници

• THE PROVOST, FELLOWS AND SCHOLARS OF THE COLLEGE OF THE HOLY AND UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN HEREINAFTER TRINITY COLLEGE DUBLIN · DUBLINКоординаторИрландия

Връзки

• Виж в CORDIS