FPH-20306 Food Physics

Course

Credits 6.00

Teaching methodContact hours
Lecture26
Practical40
Independent study0
Course coordinator(s)dr. ir. LMC Sagis
Lecturer(s)dr. ir. LMC Sagis
dr. ir. G Sala
Examiner(s)dr. ir. LMC Sagis
dr. ir. G Sala

Language of instruction:

English

Assumed knowledge on:

FPH-10306 Food Technology I

Continuation courses:

FPH-30306 Advanced Food Physics.

Contents:

The Food Physics course is a course on structure-property relationships in common food products. The course aims at providing insight in the relation between physical properties of food products (stability, rheology) and their microstructure. Specific types of systems that will be discussed in this course are polymer solutions, protein solutions and gels, sauces, and dairy products. The course gives an overview of the molecular and colloidal interactions found in food products, and discusses the effect of these interactions on stability of these products. The course also discusses various types of rheological behaviour that can be observed in common food products.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- analyse colloidal structures existing in foods belonging to various categories (solutions, dispersions, emulsions, gels, foam);
- analyse the colloidal interactions acting between these colloidal structures;
- understand qualitatively and quantitatively how these interactions affect the stability and macroscopic properties of common food products;
- understand how stability and properties of common food products can be influenced by changing experimental parameters, such as temperature, pH, or salt concentration;
- design and perform practical experiments to test stability and properties of common food products.

Activities:

- active participation of the lectures;
- study the lecture notes;
- make exercises dealing with the addressed topics;
- to prepare and perform experiments.

Examination:

The final grade is based on a written exam about the topics dealt with during the lectures, in the exercises, and during the practical (75% of the final grade), and on the written reports of the experiments performed during the practical (25% of the final grade).

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc3WD
MinorPeriod
Compulsory for: WUFTEBSc Minor Food Technology3WD