BTLW300848 Food physics

Type: Lecture and exercise
Semester hours: 2
Lecturer (assistant): Bender, Denisse , Mazelle, Clemens , Fuhrmann, Philipp Lawrence , Parenti, Stefano , Mandzuka Ülkü, Jasmina , Sukop, Ulrich
Organisation: Biotechnology and Food Science
Offered in: Wintersemester 2025/26
Languages of instruction: Deutsch
Content: 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: Physics
Objective (expected results of study and acquired competences): After successfully completing the course, students will be able to

• Identify and describe important physical properties of food (such as rheological and structural properties)

• Recognize the importance of physical properties of food

• Apply selected techniques for testing food, such as texture, viscosity, and density measurements in the laboratory

• 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.