Food Structuring - Structuring by temperature, designing edible barriers

This course aims at presenting ways to structure foods by processes involving temperature-dependent transitions, i.e., crystallization and glass transition. Students will learn about the existing production processes of temperature-structured food products and get understanding about the relevant underlying physics and chemistry. Another focus of the course is on the design on edible barriers, and on the assessment of the efficiency of such barriers. Here, the role of differences in chemical potential on the transport phenomena occurring in multiphase food products will be emphasized.

• Explain the current temperature-based processes used for the production of complex food products

• Explain the relevant physics related to those crystallization and glass transition

• Design relevant temperature-based processes for complex food products

• Explain the consequences of differences in chemical potential for transport phenomena occurring inside multiphase food products

• Analyse the role of the chemical potential in those products

• Written test with open and closed questions (100%) Remote proctored.

• All information will be provided online.