752-3102-00L Process-Microstructure-Property Relationships
Semester | Spring Semester 2021 |
Lecturers | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel |
Periodicity | yearly recurring course |
Language of instruction | English |
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. |