This module will investigate the role of physics and the physical chemistry properties of foods in the development of creative culinary products. The fundamental physical and physicochemical basis of food product design will be discussed through research and demonstrations of practical examples.
Introduction: Food is a Soft Condensed Matter.
Measurement of physical properties of foods. Temperature, heat and enthalpy, Caloric compustion, Electrical properties, Refraction index, UV-Vis spectroscopy and Colour, Permeability, diffusivity, Viscosity, Transitions in food, Structure in Microscopy and NMR.
Physicochemical properties of emulsions.
Rheology of foods.
Water in Foods. Water Activity and physical structure of food preparations.
Effect of physical phenomena in food.
Case study I: Al dente, when plastic meets elastic. Material properties and transitions.
Case study II: Heat transfer and chocolate. Control of structure by temperature.
Case study III: Souffle, sauces and icecream. Emulsions, colloids and foams.
Case study IV: Metamorphosis of tastw. curing, Brining, Adsorption. Mass Transfer and taste.
Case study V: Cooking. Heat and mass transfer and how food is made
Case study VI: Thickening and Food Polymers. Networks and Barrier materials.
Case study VII: Colour of foods and spectroscopy.
The programme will be delivered in a self directed fashion. The content of this module will be delivered by way of lectures using case studies and journals. The students will be introduced to recent developments in the field of food physics. By analysing sientific articles, the students will also develop critical generic skills. In addition, important transferable skills such as communication skills, critical thinking and group work.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |