Course Details

• Credit: 2
• Semester: 2
• Prerequisite: none
  

Synopsis

This course covers the study of the principles and measurement of various physical properties of foods that are important in handling, preparing, processing, preserving, packaging, storing and distribution of foods. The application of the underlying physical principles in food formulation and production will also be discussed.

Course Objective

The course is designed to discuss the role of physical properties, in conjunction with chemical, biochemical and microbiological aspects, in determining food safety and quality. After completing the course, students should be able to develop skills in integrating basic science, food science and engineering knowledge to assess food processing and quality.

Course Content

Lectures:
 ➤ Chapter 1: Properties of Materials in Bio Systems
 ➤ Chapter 2: Rheological Properties of Food
 ➤ Chapter 3: Surface Chemistry and Colloidal Properties of Food Materials
 ➤ Chapter 4: Phase/State Transitions in Foods

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the physical properties associated with food processing, quality, and stability.
2. Describe the types of measurements or equipment needed to measure the physical properties of food.
3. Solve problems of quality and stability of food products related to physical properties.
4. Describe the significant physical properties of food orally and in teams.