Module: Soft Matter Science II - Food Physics (1507-510)

Persons:

• Prof. Dr. Jochen Weiss (verantwortlich)

Degree Program:

• Food Biotechnology (Master, since 01.10.2013)
  2. Semester, elective
• Food Science and Engineering (Master, since 01.10.2013)
  2. Semester, compulsory
• Food Biotechnology (Master, since 01.10.2016)
  2. Semester, elective
• Food Systems (Master, since 01.10.2019)
  2. Semester, elective
• Bioeconomy (Master, since 01.10.2014)
  2. Semester, elective
• Bioeconomy (starting WS 16/17) (Master, since 01.04.2017)
  2. Semester, elective

Relation to other Modules:

Second part to Soft Matter I - Food Rheology and Structure

Prerequisites for Attendance:

Admission to a Master’s program. Basic knowledge in physical chemistry and mathematics.

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 1)

Compulsory assignment:

Laboratory presentation, Laboratory work

Module examination:

Written exam (75% of the module grade). Oral exam optional. Three-minute talk (10%), Poster and its presentation (15%).

Final examination:

written examination, 3-min. Talk, Poster presentation, Poster

Length of the examination:

90 minutes

Workload:

64 h attendance + 146 h independent study = 210 h workload

Professional competences:

Upon completion of the module, students are expected to have gained knowledge of physical phenomena that play a role in food systems. The students are able to demonstrate an understanding of (i) molecular material science approach to food systems, and (ii) structure-function relationships in matrices composed of proteins, lipids, and carbohydrates, and (iii) the operating principles of advanced physical analytical techniques as well as their use in the analysis of complex food structures. The students are able to apply principles of molecular mass transport, solution thermodynamics, phase transi-tions, and molecular interactions to solve problem-oriented case studies in foods. Furthermore, the students are able to explain, evaluate, and communicate concepts and results to their peers and professionals.

Key competences:

Upon completion of the module, students are able to work as a part of a team, and develop stronger communication skills by completing assignments and designing clear and well-organized presentations, posters and flash talks. The students are expected to apply critical and analytical thinking to solve food physics-related challenges. Students are able to improve their written and oral English skills.

Comments:

Maximum number of participants: 50

eLearning:

Course in ILIAS

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