BSEN20060

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:

Approaches to Teaching and Learning:

Requirements, Exclusions and Recommendations

Not applicable to this module.

Module Requisites and Incompatibles

Assessment Strategy

Feedback Strategy/Strategies

• Group/class feedback, post-assessment

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