Key words
Rheology, texture, sensory analysis
Objectives
Building up basic knowledge concerning rheological characteristics of food products, the importance of these properties in the food industry and the methods of analysis.
In the practical part the student is trained for:
- Interpreting and executing carefully procedures of analysis with attention to accuracy, precision and correctness,
- Reporting results and discussion scientifically.
Topics
- Basic concepts about rheological behaviour of food products;
- Importance of rheology in various sections of the food industry;
- Practical exercises with special attention to determination of viscosity, consistency, hardness, … of syrups, fats, baked products,… and the sensory evaluation of foods.
Prerequisites
Profound knowledge of food technology.
Final Objectives
- Insight into the importance of rheology in the food industry.
- Knowledge of the set of instruments for rheological analysis.
General objectives
1. Ability to think and handle scientifically.
2. Ability to originality and creativity to increase continuously one’s knowledge and insights
Materials used
::Click here for additional information::
Teacher’s course (theoretical course and practical course)
Literature (books, articles, papers,): available in library
Study costs
Cost: 10.0 EUR
Study guidance
The students can always make an appointment.
Teaching Methods
- lectures - exercises - others - individual reports
Assessment
Oral examination with written preparation. Permanent evaluation of the practical exercises, based on theoretical knowledge, reporting and evaluation of the analytical results.
Scoring system:
Lecturer(s)
Ingrid DE LEYN
|
|
