Food physics (3cr)

Objective

Upon completion of the course, student will
- be able to classify the main physical properties of foods in the perspectives of food processes and of parcelled goods
- be able to evaluate different measurement methods used in the measuring of the physical properties of foodstuff
- be able to categorize the measurement methods of process variables in the food industry's perspective
- be able to evaluate his/her skills on food physics and apply his/her expertise in the subsequent advanced studies

Content

- Physical properties of foodstuff and analysis method of the physical properties
- Physics of food processing and measurement technology of the process variables

Qualifications

Mechanics, Thermal and electrical physics

Assessment criteria, satisfactory (1)

Satisfactory (1 ... 2): The student knows and understands to a satisfactory extent the basic concepts and methods of food physics, and is able to apply them to usual problems.

Good (3 ... 4): The student is familiar with the concepts and methods of food physics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Excellent (5): The student is familiar with the concepts and methods of food physics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Materials

To be announced during the lectures

Teaching methods

Lectures, assignments, seminar work in groups and independent study.