FPH-30306 Advanced Food Physics

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

The Advanced Food Physics course relies heavily on discussions of interaction forces and rheology presented in the courses Food Physics (FPH 20306) and Food Ingredient Functionality (FCH 30306). It is essential that students who did not take these classes familiarize themselves with the sections on colloidal interactions and rheology of those courses.

Contents:

The Advanced Food Physics course is an advanced course on structure-property relationships in common food products. The course aims at providing insight in the relation between physical properties of food products and their microstructure. Specific types of systems that will be discussed in this course are polymer gels, particle gels, liquid crystalline materials, cellular materials, plastic fats, emulsions, and encapsulation systems.

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 analyse 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.