Food Physical Chemistry

Catalog description

Physical principles underlying food structure and quality. FD SC 514 Food Physical Chemistry (3) Food structure occurs over many scales ranging from the molecular to the macroscopic pieces consumed. We are interested in small scale behaviors as they determine larger scale structures and hence the bulk functionality of foods as materials (e.g., texture, physical stability). The structure of food arises from the molecular interactions of its ingredients as modified by the processing conditions applied. Food is rarely at a thermodynamic equilibrium so time-dependency and kinetics are particularly important. In this class, the students will develop an understanding of the structures occurring (e.g., crystals, gels, colloids), how they form, and how they affect the functional properties of foods.Students will gain knowledge and understanding of the relevant principles through a variety of guided readings and lectures. They will then apply this knowledge in critical discussions of primary research articles. Finally the students will use the knowledge gained in a research project where they will be asked to explain the physics associated with a specific food product or process.Students will be evaluated by a combination of in-class tests, a participation grade, examinations (mid-term and final) and a project.The course will be offered alternating spring semesters.