752-3102-00L Process-Microstructure-Property Relationships
Semester | Frühjahrssemester 2018 |
Dozierende | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel |
Periodizität | jährlich wiederkehrende Veranstaltung |
Lehrsprache | Englisch |
Kurzbeschreibung | 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. |
Lernziel | 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. |