|Teaching method||Contact hours|
|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.
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;
- 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:||MFT||Food Technology||MSc||D: Ingredient Functionality||2AF|
|Restricted Optional for:||MFT||Food Technology||MSc||I: Gastronomy||2AF|
|MFT||Food Technology||MSc||E: Dairy Science and Technology||2AF|
|MFT||Food Technology||MSc||F: European Master in Food Studies||2AF|
|MFT||Food Technology||MSc||B: Food Innovation and Management||2AF|