FPH-20306 Food Physics

Course

Credits 6.00

Assumed knowledge on:

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

Continuation courses:

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.

Aims:

To apply fundamental concepts of physics, physical chemistry and colloid chemistry to food products; to acquire insight of physical phenomena, like inter-particle interaction, rheology, interface phenomena, crystallisation, water relations; to acquire insight in de measurements of these phenomena.

Activities:

Active participation of the lectures, study the lecture notes, make exercises dealing with the addressed topics, to prepare and perform experiments.

Examination:

Written exam about the topics dealt with during the lectures and in the exercises. Active participation to the experiments is required.