FPH-30306 Advanced Food Physics
Course
Credits 6.00
Teaching method | Contact hours |
Lectures | 26 |
Practical intensively supervised | 40 |
Self-study |
Course coordinator(s) | dr. ir. LMC Sagis |
Lecturer(s) | dr. ir. LMC Sagis |
dr. P Venema | |
Examiner(s) | dr. ir. LMC Sagis |
dr. P Venema |
Language of instruction:
English
Assumed knowledge on:
FPH-20306 Food Physics
Contents:
This advanced course aims to deepen the 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:
- understand relationships between colloidal structure and gel properties;
- understand that colloidal structure range from isotropic fractal clusters to rod like particles and triple helices formed by e.g. gelatin;
- know how to influence the structure of foods by experimental parameters, which are often non-linearly related to several experimental parameters at the same time;
- understand relationships between colloidal structures and stability, in particular of foam and emulsion systems, and understood how to influence their stability and behavior under flow;
- do practical experiments regarding properties of emulsions and gels;
- apply material in the lectures to experimental observations.
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 execises. Active participation to the experiments is required.
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
Compulsory for: | MFT | Food Technology | MSc | D: Ingredient Functionality | 2AF |
Restricted Optional for: | MFT | Food Technology | MSc | C: Product Design | 2AF |
MFT | Food Technology | MSc | I: Gastronomy | 2AF | |
MFT | Food Technology | MSc | E: Dairy Science and Technology | 2AF | |
MFT | Food Technology | MSc | F: European Master in Food Studies | 2AF | |
MFT | Food Technology | MSc | B: Food Innovation and Management | 2AF |