FPEN 704: Engineering and Microstructural Properties of Foods

The course highlights the interrelationships between structural components of food ingredients and the expressed physicochemical, sensory and textural attributes of foods. Topics will include thermodynamics and vapour-liquid equilibria; glass transitions in foods; emulsions, gels and gelling; texture and structure relations in food systems; advanced microscopy and instrumentation techniques; image analysis, physical assessment; Microstructural elements and their interactions, Food microstructure and quality; food structures; Microstructure and mass transfer. Microstructure and engineering design of food processes.