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752-3102-00L 3 Credits MSC D-HEST

Process-Microstructure-Property Relationships

Lecturers & Examiners: Prof. em. Dr. Erich J. Windhab, Dr. Martin Michel, Dr. Martin Leser
VVZ CR n/a

Last Updated: 2026-02-05 16:07:03

Abstract

This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms.

Objective

Fundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc.

General Information

Language
English
Levels
MSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 120 minutes
Aids
None

Course Components

Type Title Time & Place Hours
lecture with exercise Process-Microstructure-Property Relationships
  • Tue 16:15-18:00 (LFV E 41)
2 h weekly

Offered In