Physiology 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).
A sound understanding of physiological implications of food design will allow to shape new products, which feature health as well as environmental benefits and on the other side do not compromise on organoleptic qualities, formulation and manufacturing, and quality and safety. The course links the physiological driven requirements with food structure design and subsequent engineering steps.
Learning objective
The objective of this course is to highlight the link between human physiology, product sensory, nutritional functions, and engineering approaches to facilitate the design of food matrixes reflecting the requirements for the beforementioned properties. To identify and manipulate these properties, the pathways that control the interaction of food structures and their physiological action will be introduced. Students are introduced to a skill set that will encompass basic digestion, sensory physiology knowledge, and food structures. Students will be exposed to the interplay along the gastrointestinal tract including taste, aroma, and texture perception, swallowing mechanics, and gastrointestinal digestion with an engineering or physical sciences angle.
Content
Chapter 1: Introduction - The need for physiology guided structure and process design in the context of personalized nutrition (Peter Fischer) Chapter 2: Food Oral Processing: the impact of food oral breakdown on sensory perception (Marine Devezeaux de Lavergne) Chapter 3: Chewing and swallowing across the lifespan, from infants to elderly (Marine Devezeaux de Lavergne) Chapter 4: Perception physiology in humans and other species (Benoit von der Weid) Chapter 5: Biophysics of food digestion & how it can be exploited in the development of strategies for delivery (Timothy J. Wooster) Chapter 6: Numerical and experimental modelling of the intestinal system (Peter Fischer)
Lecture notes
Lecture notes are available at Moodle
Competencies
Subject-specific Competencies
Concepts and Theories
assessed
Techniques and Technologies
assessed
Method-specific Competencies
Analytical Competencies
fostered
Decision-making
fostered
Media and Digital Technologies
fostered
Problem-solving
assessed
Project Management
fostered
Social Competencies
Communication
fostered
Personal Competencies
Creative Thinking
fostered
Critical Thinking
fostered
Integrity and Work Ethics
fostered
Performance assessment
Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course