NUT 5122 Dependence of Food Properties on Structural Organization of Biomaterials
1 crédit
Nutrition et aliments
Faculte des sciences de la sante
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.
Volet:
Cours magistral
Terme proposées précédemment:
Hiver