FPH-20306 Food Physics


Credits 6.00

Teaching methodContact hours
Practical intensively supervised40
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)


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.


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


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

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