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