Polymeric Properties in Food (16:400:611)
Credit: 3
Prerequisite: Prerequisite: 16:400:507
Prerequisite: Prerequisite: 16:400:507
Time & Place: The course meets during the fall semester of 2018 on Wednesday from 7:15-10:05 pm in Room 101.
Instructor:
Qingrong Huang, Ph. D.
qhuang@sebs.rutgers.edu
65 Dudley RD, Room 221C
(848) 932-5514
(732) 932-6776
(Revised Fall 2018)
Topics [week(s)]
Lecture 1
Introduction to Polymer Science: Structure & MW
Sept. 5
Lecture 2
Polymer Conformation: Ideal Chains
Sept. 12
Lecture 3
Polymer Conformation: Real Chains
Sept. 19
Lecture 4
Thermodynamics of Polymer Solutions
Sept. 26
Lecture 5
Network and Gelation
Oct. 3
Lecture 6
Characterization of Polymer Structures: Scattering Techniques
Oct. 10
Mid-term:
Oct. 17
Lecture 7
Viscoelasticity and Elasticity of Polymers
Oct. 24
Lecture 8
Solid-State Properties of Polymers
Oct. 31
Lecture 9
Naturally Occurring Biopolymers
Nov. 7
Lecture 10
Impact of Water Activity on Food Biopolymers
Nov. 14
Lecture 11
Biopolymer Films & Nanocomposites
Nov. 28
Lecture 12
Biopolymers for Food/Drug Delivery Applications
Dec. 5
Final Exam
Dec. 12
Reading Materials
Book #1: "Polymer Physics", M. Rubinstein & R. Colby, Oxford University Press: Oxford, UK, 2004.
Book #2: "Polymer Science & Technology", 3rd ed., J. R. Fried, Prentice Hall, 2014.
#3: The instructor will also provide handouts from review articles and book chapters for related topics.
Grading
Grades will be based on a homework (20%), mid-term (40%), and final exam (40%).