FPE-30306 Food Structuring
Course
Credits 6.00
Teaching method | Contact hours |
Lectures | 20 |
Project learning | 14 |
Tutorial | 27 |
Course coordinator(s) | JE Krauss |
prof. dr. ir. AJ van der Goot (atzejan.vandergoot@wur.nl) | |
Lecturer(s) | prof. dr. ir. RM Boom |
prof. dr. ir. AJ van der Goot | |
Examiner(s) | prof. dr. ir. AJ van der Goot |
prof. dr. ir. RM Boom |
Language of instruction:
English
Assumed knowledge on:
FCH-20806, FPH-20306, BPE-20806
Continuation courses:
PDQ-60312, FPE-31306
Contents:
A large number of food products can be described as structured products. Those products contain at least two separated phases, which have to be structured in such a way that the product gets the right properties. During this course, you will learn about the existing production processes of those products and get understanding about the relevant underlying physics and chemistry. Also transport phenomena inside products will be studied. The product transformations will be quantified by making justified approximations of the product properties and the process. We will show how those approximations can be made. The product groups that will be thoroughly studied comprise emulsions containing oil and water, and soft solid materials containing biopolymers.
At the end of the course, an outlook will be given into future trends and developments in the area of multi-domain products and related processes.
Learning outcomes:
At the end of this course a student is expected to be able to:
- understand current processes used for the production of a number of multi-domain products
- understand the relevant physics of such processes;
- apply that knowledge into process design relevant for multi-domain products;
- appreciate the role of the chemical potential in multi-domain products and the consequences of differences in chemical potential for transfer processes occurring inside the products;
- have a view on future developments in multi-domain products and innovative processing.
Activities:
The concepts and methodologies will be presented in plenary lectures. The application of the concepts will be trained during practical sessions. In addition, students will work in small groups (3-4) to investigate a case on the production of structured products.
Examination:
Written exam.
Literature:
A reader will be available. Additional information (slides, answers to exercises) will be provided through Blackboard.
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
Compulsory for: | MFT | Food Technology | MSc | C: Product Design | 1AF |
Restricted Optional for: | MFT | Food Technology | MSc | D: Ingredient Functionality | 1AF |
MFT | Food Technology | MSc | H: Sustainable Food Processing | 1AF | |
MFT | Food Technology | MSc | B: Food Innovation and Management | 1AF |