FPEN 704: Engineering and Microstructural Properties of Foods
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Credits:
3
The course highlights the interrelationships between structural components of food ingredients and the expressed physicochemical, sensory and textural attributes of foods. Topics will include thermodynamics and vapour-liquid equilibria; glass transitions in foods; emulsions, gels and gelling; texture and structure relations in food systems; advanced microscopy and instrumentation techniques; image analysis, physical assessment; Microstructural elements and their interactions, Food microstructure and quality; food structures; Microstructure and mass transfer. Microstructure and engineering design of food processes.