FPH-10803 Physical Chemistry for Food Scientists

Course

Credits 3.00

Teaching methodContact hours
Lecture10
Tutorial25
Practical10
Course coordinator(s)dr. P Venema
Lecturer(s)dr. P Venema
dr. ir. LMC Sagis
Examiner(s)dr. P Venema
dr. ir. LMC Sagis

Language of instruction:

Dutch

Contents:

In this course we will study how physical chemistry may be applied to phenomena that occur in food systems. These phenomena may occur during production or storage of foods, but may also be used to characterize certain properties of food products. A basic discussion will be given of the concepts of entropy and energy. We will introduce concepts that are of importance to foods, like the chemical potential, partition coefficients, colligative properties. Several food related examples will be given to illustrate the usefulness of these concepts, like among others the production of aerated bars, different drying processes and phase separation in foods.

Learning outcomes:

After successful completion of this course students are expected to:
- have a basic understanding of the concepts of entropy and enthalpy;
- have a basic understanding of colligative phenomena, such as freeze point depression, boiling point elevation, and osmotic pressure;
- be able to apply this knowledge to basic physical chemical processes in foods.

Activities:

- participate in lectures;
- tutorials.

Examination:

Written examination with open questions.

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc6AF
Restricted Optional for: BLSBachelor Orientation year Life SciencesBSc6WD