752-3102-00L  Process-Microstructure-Property Relationships

SemesterSpring Semester 2021
LecturersE. J. Windhab, P. Braun, A. M. Kratzer, M. Michel
Periodicityyearly recurring course
Language of instructionEnglish



Courses

NumberTitleHoursLecturers
752-3102-00 GProcess-Microstructure-Property Relationships2 hrs
Tue16:15-18:00LFV E 41 »
E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel

Catalogue data

AbstractThis 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.
ObjectiveFundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersE. J. Windhab, P. Braun, A. M. Kratzer, M. Michel
Typeend-of-semester examination
Language of examinationEnglish
RepetitionA repetition date will be offered in the first two weeks of the semester immediately consecutive.

Learning materials

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Only public learning materials are listed.

Groups

No information on groups available.

Restrictions

There are no additional restrictions for the registration.

Offered in

ProgrammeSectionType
Food Science MasterOptional SubjectsWInformation
Food Science MasterFood PhysicsWInformation