754344 Food physics
- Lecture and exercise
- Semester hours
- Lecturer (assistant)
- Schleining, Gerhard , Knöbl, Christoph , Weiser, Markus
- Institute of Food Science
- Offered in
- Wintersemester 2017/18
- Languages of instruction
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.