John Coupland is a Professor of Food Science at Penn State. His research program is on the physical properties of foods, in particular fats and oils. He teaches undergraduate Food Chemistry and graduate level Food Chemistry and Food Physical Chemistry.
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A simple picture of fluid flow and viscosity. Discussion of how adding particles to the liquid increase the viscosity. Particle aggregation increases the viscosity further and can even lead to gelation. Useful to understand many liquid to solid transitions in foods (e.g., yogurt, cheese curd, tofu)