FPH-20306 Food Physics

Vak

Studiepunten 6.00

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

Language of instruction:

EN

Mandatory knowledge:

ZSS06100 Laboratory Safety

Assumed knowledge on:

FPH-10306 Introduction to Food Technology 

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;
- 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:

Final grading is based on a written exam (75%) with 100% open questions, and the average grade for the 4 practical reports (25%). The minimum grade for both the exam or the practical is 4.5.
Partial grades for either the practical or the exam remain valid for a maximum of 6 years.

OpleidingFaseSpecialisatiePeriode
Verplicht voor: BFTFood TechnologyBSc3WD
MinorPeriode
Verplicht voor: WUFTEBSc Minor Food Technology3WD