Course: Soft Matter Science II - Food Physics (1507-511)

Persons:

• Prof. Dr. Jochen Weiss (verantwortlich)

Type of Course:

lecture with exercise and practicals

In-Class Hours Per Week:

4

Contents:

This module reviews fundamental concepts of food physics, and aims to deliver knowledge of principles of physical phenomena (e.g., mass transport, solution thermodynamics, molecular and particle interactions, and phase transitions) in complex food matrices. Case studies highlight the connection between the theory and practical relevance. Student assignments aim to promote knowledge transfer and enable the students to apply the scientific concepts and scientific literature. These assignments involve calculation exercises, and laboratory studies that will be also orally presented during the module. Moreover, individual flash talks and poster presentations based on current papers in the area of food physics will be presented in a formal scientific setting of a mini-conference during the module.

Literature:

Principles of Colloid and Surface Chemistry, CRC Press,1997, ISBN: 978-0824793975
Polymer Chemistry, CRC Press, 2007, ISBN: 978-1574447798
Phase Transitions in Foods (1. Ed), Academic Press,1995, ISBN: 978-0125953405
Phase Transitions in Foods (2. Ed) Academic Press, 2016, ISBN: 978-0124080867
Biophysics: An introduction, Springer, 2012, ISBN: 978-3-642-25211-2
Biophysics, Springer, 2002, ISBN: 978-1-4020-0218-2

Location:

Hohenheim

Module:

• 1507-510 Soft Matter Science II - Food Physics (compulsory)

eLearning:

Course in ILIAS