Home
Home

FOSC 709: Food Structure and Rheology

Error message

  • Deprecated function: preg_match(): Passing null to parameter #2 ($subject) of type string is deprecated in rename_admin_paths_url_outbound_alter() (line 65 of /home/ugedu/public_html/sites/all/modules/rename_admin_paths/rename_admin_paths.module).
  • Deprecated function: preg_match(): Passing null to parameter #2 ($subject) of type string is deprecated in rename_admin_paths_url_outbound_alter() (line 83 of /home/ugedu/public_html/sites/all/modules/rename_admin_paths/rename_admin_paths.module).
Credits: 
2

This course will cover various topics on the mechanical properties of foods. Areas to be covered include instrumental measurement of food texture, interpretation of force curves. Newtonian and non-Newtonian flow. Texture of different food commodities. Sensory measurements of texture. Physicochemical relations in food texture. Texture-structure relations in food systems. Fluid dynamics in food processing.