Emulsifying substances act by contributing to the disruption of the droplets and by protecting the formed droplets from coalescing. To enable these actions the emulsifiers need to adsorb rapidly at the surfaces and form a protective layer. Starch nanocrystals of specific sizes and hydrophobicity will be designed and used as colloidal particles to generate and stabilise Pickering type emulsions. The aim is then to understand their function depending on size, shape, and hydrophobicity in relationship to the interface they are adsorbing to. The use of starch nanocrystals as emulsion stabilisers is novel, and finds practical use not only in pharmaceutical and food applications, but also in the paper industry. Furthermore, the almost irreversible adsorption of colloidal particles creates very stable emulsions in contrast to surfactant molecules.

Eligibility/Entry Requirements

The general eligibility requirement for doctoral studies is a university degree of at least 240 ECTS credits, including at least 60 credits at an advanced level. Furthermore you need a valid university degree at advanced level (MSc) within a relevant study program.

To be qualifield for researach education (PhD education) in Food Technology the candidate needs to have a Master of Science in Engineering, specialisation in Biotechnology, Chemical engineering or Ecological enigneering or Master of Science in Chemistry or other discipline relevant to the field of the degree project or other equivalent degree

Scholarship Application Deadline: 2011-03-15

Further Scholarship Information and Application