FPH-20306 Food Physics

Course

Credits 6.00

Teaching methodContact hours
Lectures26
Practical intensively supervised40
Self-study
Course coordinator(s)dr. ir. LMC Sagis
Lecturer(s)dr. ir. LMC Sagis
dr. ir. G Sala
Examiner(s)dr. ir. LMC Sagis
dr. ir. G Sala

Language of instruction:

Dutch and/or English

Assumed knowledge on:

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

Continuation courses:

Advanced Food Physics (FPH-30306)

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:

At the end of this course a student is expected to be able to:
- know colloidal structures existing within foods belonging to the various known food categories;
- know important everyday life physico-chemical phenomena arising in these foods;
- apply these phenomena to production, storage and consumption;
- know these phenomena quantitatively in terms of basic properties like e.g. mass, pressure, temperature, solubility;
- outline based on these quantifications how certain properties can be influenced by changing certain experimental parameters.;
- design practical experiments regarding several important 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.

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc3WD
MinorPeriod
Compulsory for: WUFTEBSc Minor Food Technology3WD