FPH-30306 Advanced 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. 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.

ProgrammePhaseSpecializationPeriod
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