The course is compulsory for Food Sciences master’s students. The course is available for other students with bachelor level knowledge in Food Sciences
Bachelor level knowledge in food sciences
After the course the student has an understanding of the principles of structural and rheological characteristics of food systems. The student can explain how the food structures and food physical properties are evaluated and measured. The student understands the complexity of food materials and the structural levels where they can be measured. The student understands the connection of food stability and physical properties of food matrix.
The structure and physical properties of food systems
Background information will be available at Moodle page
Examination 100%. The performance will be graded using a scale of 0-5
Kurssin voi suorittaa myös suomen tai ruotsin kielellä.
Lecture series, contact teaching 30 h, practical work 0 h, group work 0 h, self study 50 h
Replaces the former course 8720112 Food Structure, lectures 2 cr.