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Physical Characterization of Food
Last Updated: 2026-02-05 15:28:31
Abstract
In Physical Characterization of Food brief introductions into several measuring techniques to study complex colloidal system are given. Lectures will focus besides others on light scattering techniques, interfacial tension measurements, microscopy, and thermo analysis. The measuring principles as well as and application in the food and related areas will be discussed.
Objective
The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices frequently used in food science and related areas as well as provide a guidance for their usage and data interpretation.
Content
Lectures on light scattering techniques, interfacial tension measurements, microscopy, and thermo analysis (2 hours each). Lectures on NMR analysis, X-Ray scattering and other techniques will be included depending on allocated lecturing hours.
Resources
Lecture Notes
Note will be hand out during the lectures
Literature
Provided in the lecture notes
General Information
- Language
- German
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Physical Characterization of Food |
|
2 h weekly |