Most foods contain oil or water, and many contain both, in which one is dispersed in the other in the form of an emulsion. The most common types are oil-in-water (O/W) and water-in-oil (W/O) emulsions, in which the oil or fat content can be as low at 1% or as high as 80%. In fact it has been said more than once that water itself can be described as a ‘fat-free emulsion’, at least to emulsion scientists!Emulsion science is concerned with designing and controlling the properties of an oil/water interface – the layer of surface-active components that reside at the boundary between an oil phase and a water phase. Add in the complexity of an oil phase containing fat crystals, and a water phase containing gels and thickeners, and it is easy to see how complex emulsion science can be.This completely revised and extended course is designed to cover the key principles that underpin emulsion science and how these contribute to the control of product performance. It includes descriptions of the main emulsifier types and the most important methods for characterising the properties of emulsions. It will be suitable for product developers and for those in other technical roles that are concerned with emulsion-based products. Those new to the field will appreciate the overview that the course provides, whilst those more experienced will find it a useful reminder.The course combines classroom-based teaching with practical sessions, and you are encouraged to bring your emulsion-based problems to the course for discussion and the identification of potential solutions!