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752-2310-00L  Physical Characterization of Food

SemesterSpring Semester 2015
LecturersP. A. Fischer, R. Mezzenga
Periodicityyearly recurring course
Language of instructionEnglish

Catalogue data

AbstractIn Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures will focus on scattering techniques, interfacial tension measurements, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed.
ObjectiveThe basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation.
ContentLectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h).
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersP. A. Fischer, R. Mezzenga
Typegraded semester performance
Language of examinationEnglish
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.


752-2310-00 VPhysical Characterization of Food2 hrs
Wed08-10LFV E 41 »
P. A. Fischer, R. Mezzenga


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Offered in

Food Science MasterMethodology SubjectsWInformation
Food Science MasterMethodology SubjectsWInformation
Food Science MasterMethodology SubjectsWInformation
Food Science MasterFood ChemistryWInformation
Food Science MasterFood PhysicsWInformation