FPH-30306 Advanced Food Physics

Course

Credits 6.00

Teaching methodContact hours
Lecture26
Practical40
Independent study0
Course coordinator(s)dr. ir. LMC Sagis
Lecturer(s)dr. P Venema
dr. ir. LMC Sagis
Examiner(s)dr. P Venema
dr. ir. LMC Sagis

Language of instruction:

English

Assumed knowledge on:

The Advanced Food Physics course relies heavily on discussions of interaction forces and rheology presented in the courses FPH-20306 Food Physics and FCH-30306 Food Ingredient Functionality. It is essential that students who did not take these classes familiarize themselves with the sections on colloidal interactions and rheology of those courses.

Contents:

The Advanced Food Physics course is an advanced course on structure-property relationships in common food products. The course aims at providing insight in the relation between physical properties of food products and their microstructure. Specific types of systems that will be discussed in this course are polymer gels, particle gels, liquid crystalline materials, cellular materials, plastic fats, emulsions, and encapsulation systems.

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.

Activities:

The activities consist of:

- formal lectures;

- tutorials;

- and laboratory classes.

Examination:

Grading is based on an open-book written exam (75%) with 100% open questions, and the average grade of the written reports of the experiments performed during the practical (25%). There is no minimum grade for either the exam or the practical. To pass the course the minimum total grade is a 5.5. Partial grades for either the practical or the exam remain valid for a maximum 6 years

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