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Master thesis assignment: Emulsion stability of emulsions with high oil content Tetra Pak delivers liquid food processing equipment. One of these is mixers for the production of mayonnaise and other souses with a high fat content. Just as when you make a mayonnaise at home by hand, if you don’t have the right touch it might break. This is also the case when using an industrial mixer The main idea of this work is to understand what happens when an emulsion breaks and what in an industrial setting causes it to break. This work will be done in parallel with a similar assignment at the Master program in Gastronomy at Kristianstad University where the chef students will do the same thing in a kitchen environment We think that for this task the student need to have an interest in pilot scale experiments and in developing an experimental setup. Knowledge in, and interest for emulsions is needed as well as curiosity for the border line between process equipment and surface chemistry. Contact person: Fredrik Innings Email: fredrik.innings@tetrapak.com Telephone: +46 46-362014 Time needed: 20 weeks Starting date: Any Location: Tetra Pak in Lund