Description of field of research:

The food industry is understandingly one of the largest industries in the world. An important component of the products we consume is bubbles. Bubbles can bring up the aroma of certain beverages such as champagne and give texture to food such a meringue. Bubbles are normally stabilised through the adsorption of surface-active molecules. These molecules can be activated from within the system through changes in conditions. This is the case for milk, which is frothed and mixed with coffee to create espressos and lattes among others. Heating milk denatures proteins that then adsorb at the air-water interface, i.e. bubble. This adsorption can be captured by recording the surface tension. In this project, the surface tension of different milk types (e.g., skim milk, almond milk, oats milk) will be measured at different temperatures. Frothing properties of milks may also be a part of the project.

School

Minerals and Energy Resources Engineering

Research areas

Surface tension, bubble, foam, food

The student will be working in the School of Mineral and Energy Resources Engineering laboratory. The research facility required to conduct this project is in place. The student will be well-supported whilst working under the guidance of the School's academic staff A/Prof Seher Ata and Dr Ghislain Bournival. There is also a possibility of an industry partner to be involved in the project.

The student is expected to provide data files from all measurements. In addition a short report is expected, in which the method is detailed and the results are presented.