752-3105-00L  Physiology Guided Food Structure and Process Design

SemesterHerbstsemester 2019
DozierendeE. J. Windhab, B. Le Révérend, T. Wooster
Periodizitätjährlich wiederkehrende Veranstaltung


752-3105-00 VPhysiology Guided Food Structure and Process Design
Irregular course. Exact dates and time are listed at 'Lehrveranstaltungen/ courses. The dates are adjusted with the course "Selected Topics in Food Technology" (752-2003-00L).
2 Std.
Do10:15-12:00HG E 33.3 »
13:15-15:00LFV E 41 »
E. J. Windhab, B. Le Révérend, T. Wooster


KurzbeschreibungA “cook-and look” approach to process design is no longer applicable in the current environmental, nutritional and competitive constraints. The modern R&D chemical/food engineer should have a clear focus on the desired structure that needs to be achieved to design a process line or a processing equipment, coupled with in depth knowledge of the processed materials.
LernzielThe objective of this course is to highlight the intimate links between human physiology and product sensory and nutritional functions. To optimize these functions, an understanding of the physiological functions that interact and encode the actions of those product structures must be well understood.

Therefore the objective of this course is for students to be equipped with a skill set that will encompass basic digestion and sensory physiology knowledge and food structures.

The students will be exposed to this interplay all along the GI tract, including taste, aroma and texture perception, swallowing mechanics and gastro intestinal digestion with an engineering or physical sciences angle.


Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs
ECTS Kreditpunkte3 KP
PrüfendeE. J. Windhab, B. Le Révérend, T. Wooster
Formbenotete Semesterleistung
RepetitionRepetition ohne erneute Belegung der Lerneinheit möglich.


LiteraturColloidal 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
Es werden nur die öffentlichen Lernmaterialien aufgeführt.


Keine Informationen zu Gruppen vorhanden.


Keine zusätzlichen Belegungseinschränkungen vorhanden.

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