Physical Properties of Food Materials

Course content

Characterization of food materials with regard to their functionality, rheological, thermal and electrical properties. Colloidal food systems and functionality of food components as emulsifiers, stabilizers, texturizers, gelling and foaming agents. Measurement of physical attributers of food materials such as size, shape, volume, area, density, porosity and shrinkage. Importance of water activity and sorption properties of food materials.