Physical Properties of Foods

Course Description

This course covers the study of the principles and measurement of various physical properties of foods that are important in handling, preparing, processing, preserving, packaging, storing and distribution of foods. The application of the underlying physical principles in food formulation and production will also be discussed.

Objectives

• To define and describe physical properties of foods that measure the overall quality of fresh and prepared foods.
• To explain the principles of selected physical aspects of biological systems and to understand their role in transporting, processing and storing and analysis, and quality attributes of such materials
• To describe principles of instrumental methods and their limitations that are currently available to determine physical properties of foods.
• To develop skills in identifying and quantifying physical properties and their interrelationships.

Learning outcomes

After completing the course the student should be able to:

• Describe the role of physical properties, in conjunction with chemical, biochemical and microbiological aspects, in determining food safety and quality.
• Apply the skills in integrating basic science, food science