Scientific Program

General comments: Classes will start on the morning of July 23rd and end on the afternoon of August 2nd. Participants are expected to be in Ajaccio or Cargèse on Monday afternoon, July 22nd, and leave Cargèse on Saturday morning, August 3rd. The program consists of 90min lectures (morning 9-12h and afternoon 13h30-16h30), including discussions and long coffee breaks. The program is divided into 4 themes, presented below.

 A - Essential Background
We will first tackle the fundamentals of soft matter. An introduction to dimensional analysis in Soft Matter will be followed by a series of lectures that cover the two essential building blocks found in soft materials, i.e., polymer physics on the one hand and (attractive or repulsive) colloidal dispersion on the other hand. Moreover, additional lectures will cover various ways to characterize these materials, which include multiple scattering techniques and rheometry. Finally, a set of lectures will offer a unique view on modeling soft materials. Covered topics will include

  • Scaling laws & dimensional analysis in Soft Matter
  • Polymer physics
  • Colloidal dispersion & gels
  • Structure characterization (scattering, etc.)
  • Rheometry
  • Molecular Dynamic Simulation of gel-like materials
  • Multiscale modeling, failure of composites
  • SGR/fluidity models, shear-induced failure, creep & delayed yielding
     
B - Primary food ingredients
In light of the essential background series, this lecture series will cover the main ingredients found in foodstuffs, i.e., proteins, polysaccharides, starch, and fat. Covered topics will include
  • Proteins
  • Polysaccharides/starch
  • Fat

C - Principal Food features
This series will highlight the characteristics of food products: interfaces are key, for instance, in foams and emulsions. Interfaces also play a central role in (oral) lubrication processes. Finally, fracture, failure, cinching, and extensional flows are commonly encountered when making food, from the kitchen to the factory scale. Covered topics will include:
  • Interface rheometry: basics & application to beer foam 
  • Tribology
  • Fracture / Failure / Conching
  • Extensional rheology
  • Foams and emulsions
 
D - Examples of food and industrial applications 
This last series of lectures will highlight research topics, processes, and issues encountered in practical industrial cases. Covered topics will include
  • Gluten
  • Complex Matrix (protein/starch/fat)
  • Processes
  • Industrial issues
  • Meat Analog

 

Afternoon lectures will be followed by poster sessions allowing participants to present their current work and discuss with lecturers their particular interests. The schedule will be posted later.
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