BSEN20060 Food Physics

Academic Year 2024/2025

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 focuses on fundamental and empirical rheological measurement techniques and the corresponding application of measurement results in material characterisation. The module covers physical, rheological and thermal properties of foods including the principles and design of measurement techniques.

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Curricular information is subject to change

Learning Outcomes:

- Explain the basic sciences governing selected Physical Properties of Foods.
- Describe their importance to both the consumer and the food manufacturer.
- Perform simple calculations involving physical properties.
- Determine and investigate the numerical values of food physical properties by:-(a) Laboratory measurement; (b) Literature search; (c) Calculation where appropriate.

Indicative Module Content:

Indicative 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).

Student Effort Hours: 
Student Effort Type Hours
Lectures

22
Tutorial

8
Practical

16
Specified Learning Activities

18
Autonomous Student Learning

50
Total

114
Approaches to Teaching and Learning:
Online Lectures and practicals 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Individual Project: Practical assignment and final Practical Examination n/a Graded No

30
Quizzes/Short Exercises: Multiple Choice Quiz n/a Graded No

10
Exam (In-person): End of term exam n/a Graded Yes

60

Carry forward of passed components
No
 
Resit In Terminal Exam
Spring Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Group/class feedback, post-assessment

How will my Feedback be Delivered?

Not yet recorded.

Food Physics
Physical properties - Measurement and Applications

Authors: Ludger O. Figura and Arthur A. Teixeira

ISBN 10: 3540341919 ISBN 13: 9783540341918
Publisher: Springer, 2007
Name Role
Assoc Professor Paddy Grace Tutor
Professor James Lyng Tutor