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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:
Prof Amos Nussinovitch
Coordinator Office Hours:
by appointment
Teaching Staff:
Prof Amos Nussinovitch
Ms.
Ms.
Ms.
Course/Module description:
Studying the physical properties of foods
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.Perception and psychophysics in food
6.Fractals and food, mechanical models of properties, chaos in food
Required Reading:
Manuscripts included within the laboratory guide. A chapter from the book: "Chaos: The Making of a New Science" by James Gleick
Chaos: The Making of a New Science" by James Gleick.
Additional Reading Material:
-
Course/Module evaluation:
End of year written/oral examination 80 %
Presentation 0 %
Participation in Tutorials 0 %
Project work 0 %
Assignments 5 %
Reports 15 %
Research project 0 %
Quizzes 0 %
Other 0 %
Additional information:
none
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