Number | Title | ECTS | Hours | Lecturers |
---|
752-3102-00L | Process-Microstructure-Property Relationships | 3 credits | 2G | E. J. Windhab,
P. Braun,
A. M. Kratzer,
M. Michel |
Abstract | This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms. |
Objective | Fundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc. |