SYLLABUS OF FOOD PHYSICS

August 14, 2019

1. Course number and name: 2105443 – Food Physics

2. Credits and contact hours
Total credits: 3 Theoretical: 2 Laboratory: 1 Contact hours: 5
3. Instructor’s or course coordinator’s name
Doan Nhu Khue, Nguyen Khac Kiem
4. Textbook and other supplemental material
a. Textbooks
[1]. Serpil Sahin and Servet Gulim Sumnu. (2006). Physical Properties of Foods, Springer,
[2]. Chen, J., & Rosenthal, A. (Eds.). (2015). Modifying food texture: Novel ingredients
and processing techniques. Woodhead Publishing.
[3]. Chen, J., & Rosenthal, A. (Eds.). (2015). Modifying Food Texture: Volume 2: Sensory
Analysis, Consumer Requirements and Preferences. Woodhead Publishing.
5. Specific course information
a. Brief description of the content of the course (catalog description)
The physical characteristics of food such as shape, size, volume, density, porosity, water
activity and the role of these characteristics in food preservation and processing. Physical
phenomena of food such as the properties of the flow, deformation, the layer separation,
the conductive and thermal properties... occur during the process of processing and
preservation. Methods of measuring common physical parameters and measuring the
structure of food.
b. Prerequisites or co-requisites
Prerequisites:
c. Indicate whether a required, elective, or selected elective (as per Table 5.1) course in the
program: Required course
6. Specific goals for the course
a. Specific outcomes of instruction (CLOs)
Student, who passed the course satisfactorily can:
1. Applying the knowledge of physical properties to determine volume / density /
porosity / density / color / water activity in food quality assessment.
2. Applying the knowledge of physical properties to determine physical parameters of
food related to water activity/rheological properties/surface properties/thermal and
electrical properties.
3. Analyzing of technical issues in the food industry related to
rheological/surface/thermal and electrical properties.
4. Analyzing the results for an experiment to determine the basic physical and
structural parameters of food.
b. Explicitly indicate which of the student outcomes listed in Criterion 3 or any other
outcomes are addressed by the course
CLOs SO1 SO2 SO3 SO4 SO5
1
2
3
4
7. Brief list of topics to be covered
- The fundamental physical properties of foods which are size, shape, volume, density,
porosity, colour. Methods to measure these properties. Roles of the parameters in food
industry.
- Water activity: definitions, characteristics, roles, measurement methods and adjustment
in food preservation and processing.
- Rheological properties: introduction, characteristics of solid food rheological properties
and measurement methods. Introduction on Newtonian and non-Newtonian fluid flow,
viscosity measurement methods. Principle of viscoelastic fluids, methods to determine
the viscoelastic behavior and models.
- Surface properties: surface tension, surfactant, application, and their measurement
methods.
- Thermal, dielectric properties: definition and measurement methods.