Course Details

• Credit: 2
• Semester: 1
• Prerequisites: none
  

Synopsis

This course relates food structure with molecular composition, processing and macroscopic properties. It involves food structure stability, techniques of analyzing food structure i.e. rheological and physical properties, microscopic imaging and relationship between structure and senses. Students will design and conduct their own projects to ehance their understanding of food structure.

Course Objective

This course explains the important aspects of food ventilation that can affect the micro-structure of the foam and in turn affect the chemical, physical properties and quality of food.

Course Content

Lectures:
 ➤ Chapter 1: Introduction to Food Structure
 ➤ Chapter 2: Types of Food Structure
 ➤ Chapter 3: Processing as a Structuring Tool
 ➤ Chapter 4: Food Structure Analysis Techniques
 ➤ Chapter 5: Food Structure Analysis - Case Study

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the importance, techniques and mechanisms involved in shaping and stabilizing (or interrupting) various food structures as well as techniques of analyzing food structures.
2. Evaluate stability factors and their impact on the properties and quality of project-based food structures.
3. Present project findings verbally and in writing.