BTLW300848 Food physics
- Type
- Lecture and exercise
- Semester hours
- 2
- Lecturer (assistant)
- Parenti, Stefano , Fuhrmann, Philipp Lawrence , Sukop, Ulrich
- Organisation
- Biotechnology and Food Science
- Offered in
- Sommersemester 2026
- Languages of instruction
- Deutsch
- Content
-
Significance of physical properties in the context of food quality assessment. Fundamentals and principles of texture and rheology, color measurement, image analysis, density, osmolality, surface tension, thermal analysis, and water activity measurement. Practical determination of physical quality characteristics.
- Previous knowledge expected
-
.
- Objective (expected results of study and acquired competences)
-
After successful completion of the course, students will be able to:
- Identify and describe important physical properties of foods (such as rheological and structural properties);
- Recognize and understand the significance of physical properties in foods;
- Apply selected techniques for food testing in the laboratory, such as texture, viscosity, and density measurements;
- Critically evaluate their measurement results in a team and interpret them based on specific criteria, such as different formulations, measurement parameters, or processing methods.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.