Course Details

• Credit: 3
• Semester: 1
• Prerequisite: none
  

Synopsis

This course covers basic Physics such as units and dimensions, vectors, Newton’s Laws, work and energy, mass and density, geometric properties of foods, particle size and distribution, fluxes and also thermal, optical, acoustical and radioactivity properties. Examples of case studies and problems involving Physics in food systems will be discussed.

Course Objective

This course is intended to explain the key concepts and phenomena of basic physics to non-physics majors, assuming no prior knowledge of the topic.  Students will learn the principles of physics in area of mechanics, thermodynamics, electromagnetics, acoustics and radioactivity related to food analysis, products and processing.

Course Content

Lectures:
 ➤ Chapter 1: Basic Principles and Measurements
 ➤ Chapter 2: Mass and Density
 ➤ Chapter 3: Geometric Properties: Size and Shape
 ➤ Chapter 4: Motion
 ➤ Chapter 5: Newton's Laws
 ➤ Chapter 6: Work, Energy, and Power
 ➤ Chapter 7: Fluxes
 ➤ Chapter 8: Thermal Properties
 ➤ Chapter 9: Optical Properties
 ➤ Chapter 10: Acoustical Properties
 ➤ Chapter 11: Radioactivity
 

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the basic principles and the laws of Physics.
2. Solve basic problems related to the principles and laws of Physics contained in this course.
3. Apply Physics theory to solve numerical problems in food processing.