FPH-30306 Advanced Food Physics

Course

Credits 6.00

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:

After successful completion of this course students are expected to be able to:
- understand the relationship between colloidal structure of common food products and their stability and physical properties (viscosity, elasticity, fracture stress, yield stress);
- understand how the microstructure of materials is affected by experimental parameters such as temperature, concentration, pH, ionic strength, and solvent quality;
- select appropriate experimental methods to determine physical properties of foods (viscosity, Young's modulus , shear modulus, or fracture stress);
- apply the understanding of structure-property relationships to analyze data obtained using these experimental methods.

Activities:

The activities consist of:
- formal lectures;
- tutorials;
- and laboratory classes.

Examination:

The final grade is based on:
- a written exam on all material covered in the lectures, tutorials, and laboratory classes (75%). The exam is an open book exam; during the exam the students are allowed to use the book by Walstra, copies of the overhead sheets, and personal notes.
- the remaining 25% of the grade is based on written reports of the experiments performed during laboratory classes.