The course offers excursions related to various themes in Food Sciences.

The course offers excursions related to various themes in Food Sciences.

To procure students with the basic physics of food process engineering, especially with the mechanical futures of food systems, i.e. basic principles of engineering mechanics, of thermodynamics, fluid dynamics and of dimension analyses for process design and Non-Newtonian fluid mechanics.

Rheology is the science of flow and deformation of matter such as polymers, dispersions (emulsions, foams, suspensions), and colloidal systems. The fluid dynamical basis, measuring techniques (rheometry), and the flow properties of different fluids (Newtonian, non-Newtonian, viscoelastic) are introduced and discussed.

Food Rheology II addresses special topics in rheology such as suspension and emulsion rheology, extensional rheology, optical methods in rheology, and interfacial rheology.

In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures focus on scattering techniques, interfacial tension measurements, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and their application in food science and related areas will be discussed.

In Physics of Food Colloids the principles of colloid science will applied to the aggregation of food materials based on proteins, polysaccharides, and emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. In a number of examples, colloidal laws are linked to food science and the manufacturing and processing of food.

A sound understanding of physiological implications of food design will allow to shape new products, which feature health as well as environmental benefits and on the other side do not compromise on organoleptic qualities, formulation and manufacturing, and quality and safety. The course links the physiological driven requirements with food structure design and subsequent engineering steps.

The lecture offers an introduction to the diverse biological, physical, and technical principles of food production. The basic concepts are presented using three case studies. A fourth block covers the practical work. Finally, a case study summarizes the interdisciplinary nature of food research.

What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T

What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T

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The course prepares students for the basic methods of scientific work. Documentation and communication of scientific projects is one of the focal points of any scientific work. They take place at different times of a project and therefore have many forms and methodologies. The lecture takes up these steps and teaches the necessary methodical tools.