Food Science — Make Emulsions When Oil & Water Don’t Mix

Emulsions — dressings, gravies, sauces — are essential to great food products. But how can you create an emulsion when oil & water don’t mix? In this clip, Rutgers faculty member, Rick Ludescher, gives you a taste of what he teaches on day 1 of the Rutgers Introduction to Food Science summer short course: food chemistry.

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