Course: Food Systems: Looking Beyond Rheology and Structure (1505-501)

Persons:

• Prof.Dr.-I Jörg Hinrichs (verantwortlich)
• Prof. Dr. Bernd Hitzmann (verantwortlich)

Type of Course:

lecture

In-Class Hours Per Week:

2

Contents:

Principles of structural, mechanical, and dynamic characteristics of food systems. Basic information and fundamental terms in rheology, meas-urement technology for different food matrices, mechanical strain, dy-namic rheology. Measuring systems and principles, methods in structure analysis, analysis of measurement data and modelling.

Literature:

Scientific literature, doctoral theses, publications from the department, textbooks in the departmental library.

Location:

Hohenheim

Module:

• 1505-500 Soft Matter Science I - Food Rheology and Structure (compulsory)

eLearning:

Course in ILIAS