FPE-35803 Food Structuring - Structuring by temperature, designing edible barriers (online)

Course

Credits 3.00

Teaching methodContact hours
Knowledge clip0
Tutorial0
E-learning material0
Course coordinator(s)dr. CC Berton-Carabin
IA Meurs
Lecturer(s)dr. CC Berton-Carabin
prof. dr. ir. AJ van der Goot
dr. ir. M Minor
Examiner(s)prof. dr. ir. RM Boom
prof. dr. ir. AJ van der Goot

Language of instruction:

English.

Contents:

This course aims at presenting ways to structure foods by processes involving temperature-dependent transitions, i.e., crystallization and glass transition. Students will learn about the existing production processes of temperature-structured food products and get understanding about the relevant underlying physics and chemistry. Another focus of the course is on the design on edible barriers, and on the assessment of the efficiency of such barriers. Here, the role of differences in chemical potential on the transport phenomena occurring in multiphase food products will be emphasized.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the current temperature-based processes used for the production of complex food products;
- explain the relevant physics related to those crystallization and glass transition;
- design relevant temperature-based processes for complex food products;
- explain the consequences of differences in chemical potential for transport phenomena occurring inside multiphase food products;
- analyse the role of the chemical potential in those products.

Activities:

Knowledge clips, online tutorials.

Examination:

A (remote proctored) written exam.

Literature:

All information will be provided online.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScK: Food Technology (Distance Learning)1DL