752-3105-00L Physiology Guided Food Structure and Process Design
| Semester | Autumn Semester 2018 |
| Lecturers | E. J. Windhab, B. Le Révérend, T. Wooster |
| Periodicity | yearly recurring course |
| Language of instruction | English |
| Literature | Colloidal aspects of eating |
| Colloidal aspects of texture perception | |
| Food Oral Processing - a review | |
| Oral physiology and mastication | |
| Perception of oral food breakdown - the concept of sensory trajectory | |
| Only public learning materials are listed. | |