FPH-20306 Food Physics

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Studiepunten 6.00

Language of instruction:

English

Assumed knowledge on:

FPH-10306 Food Technology I; FHM-10306 Product-flows and Processes in Food Science.

Continuation courses:

FPH-30306 Advanced Food Physics.

Contents:

This introductory course aims to give insight in the physical properties of foods and the changes that occur during manufacturing and storage.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- analyse colloidal structures existing in foods belonging to various categories (solutions, dispersions, emulsions, gels, foam);
- analyse the colloidal interactions acting between these colloidal structures;
- understand qualitatively and quantitatively how these interactions affect the stability and macroscopic properties of common food products;
- understand how stability and properties of common food products can be influenced by changing experimental parameters, such as temperature, pH, or salt concentration;
- design and perform practical experiments to test stability and properties of common food products.

Activities:

- active participation of the lectures;
- study the lecture notes;
- make exercises dealing with the addressed topics;
- to prepare and perform experiments.

Examination:

The examination will be a written exam with open questions.
It will cover all three parts: the practical experiments, the exercises and the theory.
The student will be allowed to consult readers during the examination (open book exam).