NUT 5122 Dependence of Food Properties on Structural Organization of Biomaterials
1 unit
Food and Nutrition
Faculty of Health Sciences
Study of food microstructure in relation to texture, taste, mouthfeel, digestibility, nutrient bioavailability and stability. Microstructural changes during processing of food materials. Physics of microscopy, dynamic light scattering and rheology. Principles of sensory evaluation.
Components:
Lecture
Previously Offered Terms:
Winter
Organized
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4.71
/ 5
Clear Expectations
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4.57
/ 5
Learned a Lot
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4.43
/ 5
Fair Assessments
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