FPH-10803 Thermodynamics for Food Scientists

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Studiepunten 3.00

Language of instruction:

Dutch

Contents:

Many of the macroscopic phenomena that occur in food systems during production, storage consumption and digestion can be explained in thermodynamic terms, i.e. based on a handful of straightforward and basic principles. The focus of this course will be on the use of thermodynamics as a tool to understand non-ideal systems such as food systems. The power and versatility of thermodynamics will be illustrated at the hand of explicit examples for several food products and related processes. In order to be able to apply thermodynamics to problems other than treated in this course, the basic concepts of thermodynamics will be addressed also.

Learning outcomes:

After successful completion of this course students are expected to:
- have a basic understanding of the main principles underlying thermodynamics;
- be able to apply this knowledge to basic physical chemical processes in foods;
- be able to predict the influence of physical parameters like temperature and pressure on these processes.

Activities:

- participate in lectures;
- tutorials.

Examination:

Written examination with open questions.