FPH-30306 Advanced Food Physics


Credits 6.00

Teaching methodContact hours
Independent study
Course coordinator(s)dr. ir. LMC Sagis
Lecturer(s)dr. ir. LMC Sagis
dr. P Venema
Examiner(s)dr. ir. LMC Sagis
dr. P Venema

Language of instruction:


Assumed knowledge on:

FPH-20306 Food Physics.


This advanced course aims to deepen the insight in the physical properties of foods and the changes that occur during manufacturing and storage.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the relationship between colloidal structure of common food products and their stability and physical properties (viscosity, elasticity, fracture stress, yield stress);
- understand how the microstructure of materials is affected by experimental parameters such as temperature, concentration, pH, ionic strength, and solvent quality;
- select appropriate experimental methods to determine physical properties of foods (viscosity, Young's modulus , shear modulus, or fracture stress);
- apply the understanding of structure-property relationships to analyse data obtained using these experimental methods.


The activities consist of:
- formal lectures;
- tutorials;
- and laboratory classes.


The final grade is based on:
- a written exam on all material covered in the lectures, tutorials, and laboratory classes (75%). The exam is an open book exam; during the exam the students are allowed to use the book by Walstra, copies of the overhead sheets, and personal notes.
- the remaining 25% of the grade is based on written reports of the experiments performed during laboratory classes.

Compulsory for: MFTFood TechnologyMScD: Ingredient Functionality2AF
Restricted Optional for: MFTFood TechnologyMScI: Gastronomy2AF
MFTFood TechnologyMScE: Dairy Science and Technology2AF
MFTFood TechnologyMScF: European Master in Food Studies2AF
MFTFood TechnologyMScB: Food Innovation and Management2AF