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HU Credits:
4
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
Biochemistry & Food Sciences
Semester:
1st Semester
Teaching Languages:
Hebrew
Campus:
Rehovot
Course/Module Coordinator:
Dr. Avihu Yona
Coordinator Office Hours:
by appointment
Teaching Staff:
Dr. Avihu Yona,
Dr. Sivan Pearl,
Ms. Naama Halevi,
Mr. ziv ben-moshe,
Mr. shachar shalev
Course/Module description:
Physical properties and their relationship to other food properties. size and shape. volume, density and surface area. Properties: mechanics of solids and liquids; power; deformation; stress; strain. Young's modulus. Poisson's ratio. Simple rheological models. stretching. shearing. Damping stress, bending. Properties of sponges. emulsions and dispersions. Large deformations in food tests. Structural failure in solid foods. Fractals in food.
Course/Module aims:
To be able to work in the food industry;
To develop and examine new food products; to control texture and structure of foods
Learning outcomes - On successful completion of this module, students should be able to:
The knowledge to measure physical properties of foods such as color, gloss, roughness, mechanical properties, porosity, diffusion, structure and texture.
Attendance requirements(%):
85 in class and 100 on labs
Teaching arrangement and method of instruction:
lectures, exercises and lab
Course/Module Content:
1.gels diffusion into gels, decorated fruit
2.Determining color and vision
3.Viscosity- theory and practice, the flow equation
4.Mechanical properties of food: strength, deformation, penetration, press, stretch,efforts relief, crawling
5.Fractals and food, mechanical models of properties, chaos in food
6.Perception and psychophysics in food
Required Reading:
Manuscripts included within the laboratory guide and additional material according to the guidelines during the semester
Additional Reading Material:
-
Grading Scheme :
Written Exam % 65
Submission assignments during the semester: Exercises / Essays / Audits / Reports / Forum / Simulation / others 5 %
Clinical Work / Lab Work / Practical Work / Workshops 30 %
Additional information:
none
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