BTLW300848 Food physics
- Type
- Lecture and exercise
- Semester hours
- 2
- Lecturer (assistant)
- Sukop, Ulrich , Bender, Denisse , Parenti, Stefano , Fuhrmann, Philipp Lawrence
- Organisation
- Biotechnology and Food Science
- Offered in
- Wintersemester 2026/27
- Languages of instruction
- Deutsch
- Content
-
Significance and practical determination of physical properties in the context of food quality assessment; fundamentals and principles of texture and rheological measurements, colour measurement, image analysis, density, surface tension, thermal analysis, and water activity (aw) measurement.
- Previous knowledge expected
-
Fundamentals of 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.