754344 Food physics


Type
Lecture and exercise
Semester hours
2
Lecturer (assistant)
Schleining, Gerhard
Organisation
Institute of Food Science
Offered in
Sommersemester 2018
Languages of instruction
Deutsch

Content

meanings of physical properties in the context of quality assessment of food, textur and rheology, colour measurement, image analysis, density, osmolarity, water activity thermo analysis, practical measurements of physical properties
.

Previous knowledge expected

.

Objective (expected results of study and acquired competences)

After successful completion of the course, the students understand the basics of the meanings and measurement of physical properties of food and are able to carry out selected techniques to measure physical properties of food and are able to interprete the results.
.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.