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

SemesterFrühjahrssemester 2014
DozierendeE. J. Windhab, P. Braun, A. M. Kratzer, M. Michel, A. K. J. Shaik
Periodizitätjährlich wiederkehrende Veranstaltung

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