Food Physics

This module is designed to provide an understanding of the physical properties of foods and how they influence the design and operation of major food processing operations and also how they influence consumer perception and preferences for foods. The module covers physical, rheological and thermal properties of foods including the principles and design of measurement techniques. Topics covered include: Colour measurement, thermal properties of food (specific heat; thermal conductivity; thermal diffusivity); Electrical properties of foods (microwave and dielectric properties -radio frequency heating); Liquid properties of foods (food rheology); Solid properties of foods (texture of solid foods);Water in foods (psychrometrics and food storage; Water activity; Influence on drying of foods). The module focuses on fundamental and empirical rheological measurement techniques and the corresponding application of measurement results in material characterisation.