FPE-35803 Food Structuring - Structuring by temperature, designing edible barriers (online)

Course

Credits 3.00

Teaching methodContact hours
Knowledge clip0
Tutorial0
E-learning material0
Course coordinator(s)dr. CC Berton-Carabin
Lecturer(s)prof. dr. ir. AJ van der Goot
dr. CC Berton-Carabin
Examiner(s)prof. dr. ir. AJ van der Goot
dr. CC Berton-Carabin

Language of instruction:

English.

Contents:

This course aims at presenting ways to structure foods by processes involving temperature, i.e., heating or cooling. Students will learn about the existing production processes of temperature-structured food products and get understanding about the relevant underlying physics and chemistry. Another focus of the course is on the design on edible barriers, and on the assessment of the efficiency of such barriers. Here, the role of differences in chemical potential on the transport phenomena occurring in multiphase food products will be emphasized.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the current temperature-based processes used for the production of complex food products;
- explain the relevant physics related to those processes;
- design relevant temperature-based processes for complex food products;
- explain the consequences of differences in chemical potential for transport phenomena occurring inside
multiphase food products;
- analyse the role of the chemical potential in those products.

Activities:

Knowledge clips, online tutorials.

Examination:

A (remote proctored) written exam.

Literature:

All information will be provided via Blackboard.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScK: Food Technology (Distance Learning)4DL