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

Semester Frühjahrssemester 2014
Dozierende E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel, A. K. J. Shaik
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.