BTLW100061 Food structure

Type
course with non-continuous assessment
Semester hours
2
Lecturer (assistant)
Fuhrmann, Philipp Lawrence , Parenti, Stefano , Sukop, Ulrich
Organisation
Food Science
Offered in
Sommersemester 2026
Languages of instruction
Englisch
Content

In this course, students develop an in-depth understanding of the diversity and role of ingredients in food. They analyze the relationships between ingredients and their technological functionality. Students recognize and describe that polysaccharides,proteins and fats not only determine the texture of a food, but are also decisive for its functionalities. Students are able to describe key physico-chemical properties of food. They identify that food is predominantly present as colloidal systems such as foams, emulsions or gels and develop an in-depth knowledge of the formation and stabilization of these systems. By applying examples such as ice cream and baked goods, students will deepen their understanding of the complexity of food. They will recognize and evaluate the effects that the replacement of ingredients has on the stability, nutritional value and quality of the food.


The course is structured into twelve weekly sessions and covers the following topics:

1. Introduction to Food
Definition of food, overview of food structure, and classification as colloidal systems (emulsions, gels, foams). Importance of structure illustrated through defective product examples.

2. Functional Properties of Food
Definition of key physical properties relevant to food texture and processing, such as viscosity, elasticity, and firmness.

3. Interactions of Food Components
Explanation of molecular and colloidal interactions, such as electrostatic forces, hydrogen bonds, and hydrophobic effects, and their role in food stability. Practical examples include flocculation due to pH or salt changes.

4. Proteins in Food
Function and behavior of proteins in denaturation, aggregation, and gelation. Application examples include gluten crosslinking and egg white foams.

5. Polysaccharides in Food
Structure, gelation behavior, and water-binding properties of carbohydrates such as starch and pectin. These properties will be complemented with some examples (e.g. jam, sauces).

6. Lipids and Surfactants
Role of emulsifiers, fat crystallization, and structural changes. Examples include lecithin in mayonnaise and fat crystals in chocolate.

7. Emulsions and Dispersions
Principles of emulsion formation, mechanisms of stability, and influencing factors. Practical examples are mentioned such as homogenized milk and salad dressings.

8. Gels in Food
Comparison of protein-based and polysaccharide-based gels and their influence on texture. Examples include pudding, gelatin desserts, or tofu.

9. Foam Formation and Stability
Formation and stabilization of foams, with emphasis on the influence of lipids and proteins. Product examples include whipped cream and beer foam.

10. Case Study: Bread
Analysis of bread structure and dough properties, effects of individual ingredients (e.g. starch, gluten), and implications of ingredient substitutions in a complex dispersed system.

11. Case Study: Ice Cream
Investigation of the multi-phase structure of ice cream and its stabilization through air incorporation, fats, sugars, and hydrocolloids.
Objective (expected results of study and acquired competences)

Students develop the ability to describe the most important physico-chemical properties of food. They learn to use food ingredients in a targeted manner in order to change certain properties of food and to assess the effects of processing onfood properties. In addition, they are able to assess and analyze the effects of processing on the properties of food. They are able to predict and control the effects of food ingredients. Critical thinking, reflection, creativity in problem solving and innovationing the development of food products, independent learning and application of knowledge in practical contexts are required.

Upon successful completion of this module, students will develop a deep understanding of the diversity and functional properties of food ingredients.
They will be able to analyse the relationships between food components and their technological functionality, and interpret how ingredients affect the structure and quality of foods.
Students will recognize that polysaccharides, proteins, and fats not only determine the texture and consistency of foods but also play a key role in their overall functionality.
They will be able to identify and describe key physicochemical properties of foods and understand that most foods exist as colloidal systems, such as foams, emulsions, or gels.
Students will deepen their knowledge of the formation and stabilization of these food systems and apply it to complex real-life examples, such as baked goods and ice cream.
They will also evaluate how the substitution of ingredients affects product stability and quality.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.