FPH-30306 Advanced 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. P Venema
Examiner(s)dr. ir. LMC Sagis
dr. P Venema

Language of instruction:


Assumed knowledge on:

FPH-20306 Food Physics


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.


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 execises. Active participation to the experiments is required.

Compulsory for: MFTFood TechnologyMScD: Ingredient Functionality2AF
Restricted Optional for: MFTFood TechnologyMScC: Product Design2AF
MFTFood TechnologyMScI: Gastronomy2AF
MFTFood TechnologyMScE: Dairy Science and Technology2AF
MFTFood TechnologyMScF: European Master in Food Studies2AF
MFTFood TechnologyMScB: Food Innovation and Management2AF