FPH-10803 Physical Chemistry for Food Scientists

Course

Credits 3.00

Teaching methodContact hours
Lecture10
Tutorial25
Practical10
Course coordinator(s)prof. dr. E van der Linden
Lecturer(s)M Habibi
Examiner(s)dr. P Venema
M Habibi

Language of instruction:

English

Assumed knowledge on:

General Chemistry 1 and General Chemistry 2

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 be able to:
- understand the concepts of entropy and enthalpy;
- understand colligative phenomena, such as freeze point depression, boiling point elevation, and osmotic pressure;
- apply this knowledge to basic physical chemical processes in foods.

Activities:

- participate in lectures;
- tutorials

- Practical experiments

Examination:

Written examination with open questions. Insights obtained from practical is tested in this written exam as well. 


Literature:

A reader is available in the WUR-shop.

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc6AF