FPE-30306 Food Structuring

Course

Credits 6.00

Teaching methodContact hours
Lectures20
Project learning14
Tutorial27
Course coordinator(s)dr. CC Berton-Carabin
Lecturer(s)prof. dr. ir. RM Boom
prof. dr. ir. AJ van der Goot
dr. CC Berton-Carabin
Examiner(s)prof. dr. ir. AJ van der Goot
prof. dr. ir. RM Boom
dr. CC Berton-Carabin

Language of instruction:

English

Assumed knowledge on:

FPE-21306 Food Production and Preservation; FPE-20306 Food Engineering; FPE-20806 Mathematical Concepts for Food Technology.

Continuation courses:

FQD-60312 Product and Process Design; FPE-31306 Transfer Processes.

Contents:

A large number of food products can be described as structured products. Those products contain at least two separated phases, which have to be structured in such a way that the product gets the right properties. During this course, you will learn about the existing production processes of those products and get understanding about the relevant underlying physics and chemistry. Also transport phenomena inside products will be studied. The product transformations will be quantified by making justified approximations of the product properties and the process. We will show how those approximations can be made. The product groups that will be thoroughly studied comprise emulsions containing oil and water, and soft solid materials containing biopolymers.
At the end of the course, an outlook will be given into future trends and developments in the area of multi-domain products and related processes.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the relation between product structure and products properties;
- infer the relevant physics and chemistry determining the product structure and related structuring process,
- recognize an overview of the current processes used for the production of a number of multi-phase products;
- apply that knowledge into process design relevant for multiphase products;
- analyse the role of the chemical potential in multi-phase products;
- calculate the characteristic time for transfer processes occurring inside the products having phases with differences in chemical potential;
- summarize future developments in multi-phase products and innovative process concepts.

Activities:

The concepts and methodologies will be presented in plenary lectures.
The application of the concepts will be trained during practical sessions.
In addition, students will work in small groups (3-4) to investigate a case on the production of structured products.

Examination:

Written exam with open questions.

Literature:

A reader will be available at the WUR-shop.
Additional information (slides, answers to exercises) will be provided through Blackboard.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScC: Product Design1AF
MFTFood TechnologyMScF: European Master in Food Studies1AF
Restricted Optional for: MFTFood TechnologyMScD: Ingredient Functionality1AF
MFTFood TechnologyMScG: Sensory Science1AF
MFTFood TechnologyMScB: Food Innovation and Management1AF