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Course Code: 
FDE337
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
3
Practice: 
0
Credits: 
3
ECTS: 
5
Course Coordinator: 
Course Objectives: 
To define sources, structures and physical/chemical properties of hydrocolloids; to explore the purposes of using hydrocolloids in food formulation design; to explain the basic concepts of rheology; to define the textural measurement methods of food products; to explain how to design rheological and textural properties for food formulations; to explore the methods/technologies that are used in food structure design for particular flavor release profiles and for the properties of GI-tract, to design a food product in the lab with specific rheological and textural properties as the term project of the course.
Course Content: 

The concept of formulation engineering. Definition and type of food polymers. Molecular weight calculations. Glass transition temperature. Definition, types, chemistry, and properties of food grade hydrocolloids. Their utility in product and process development and design. The basic concepts of rheology and texture analysis. The design of rheological and textural properties for food formulations. Experimental work focuses on rheological and textural measurements of food products. Sensory perception. Encapsulation technology for food design to achieve targeted and controlled release of food components in mouth or GI-tract. Term project: Design of a food product in the lab with specific rheological and textural properties.

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