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Food Structuring A-DLOrganization logo: Wageningen University & Research

Over deze cursus

Note: This is a distance learning course. For campus students FPE-35803 + FPE-35903 can replace FPE-30306 Food Structuring.
This course aims at presenting ways to structure foods by processes involving temperature-dependent transitions, i.e., crystallization and glass transition. Students will learn about the existing production processes of temperature-structured food products and get understanding about the relevant underlying physics and chemistry. Another focus of the course is on the design on edible barriers, and on the assessment of the efficiency of such barriers. Here, the role of differences in chemical potential on the transport phenomena occurring in multiphase food products will be emphasized.

Leerresultaten

After successful completion of this course students are expected to be able to:

  • explain the current temperature-based processes used for the production of complex food products;
  • explain the relevant physics related to those crystallization and glass transition;
  • design relevant temperature-based processes for complex food products;
  • explain the consequences of differences in chemical potential for transport phenomena occurring inside multiphase food products;
  • analyse the role of the chemical potential in those products.

Voorkennis

Je moet voldoen aan de volgende eisen

  • Geen van onderstaande cursussen mag zijn behaald
  • Food Structuring (FPE30306)
Als er nog iets onduidelijk is, kijk even naar de FAQ van Wageningen University.

Aanbod

  • Startdatum

    12 februari 2024

    • Einddatum
      8 maart 2024
    • Periode *
      Period 4
    • Locatie
    • Voertaal
      Engels
    • Inschrijven tussen
      1 jun 00:00 - 14 jan 2024
    Inschrijvingsperiode gesloten
Gast inschrijvingen worden rechtstreeks behandeld door Wageningen University