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Food Microstructure and Texture

Course developers

Course abstract

In the study course students acquire knowledge on food microstructure and textural properties, their changes during technological processes and storage. Students complete laboratory works on microstructure, viscosity and texture testing and perform data analysis.

Learning outcomes and their assessment

• knowledge and understanding of microstructure, texture and rheological properties of foods (developed presentations for seminars);
• skills to evaluate microstructure, texture and rheological properties of foods, summarize, discuss, and present the results of experimental work (completed laboratory works and presented results);
• competence to choose appropriate method of analysis for evaluation of microstructure, texture and rheological properties of foods, and analyze the obtained results (prepared and submitted scientific manuscript).

Course Content(Calendar)

Lectures:
1.Characterisation of rheological properties of foods and its role in the technological processes. Analyses methods for evaluation of rheological properties (1 h).
2.Changes of solid and semi-solid foods textural properties in the technological processes and during storage (1 h).
3. Theoretical aspects of food microstructure (1 h).
4. Basic of scientific writing and presentation of the experimental plan and selected methods (2 h)
5.Methods for evaluation of food microstructure (1 h).
Laboratory works:
1.Preparation of the sample anatomic sections of the selected product. Sample cutting using microtome. Microscopy of the prepared samples (8 h).
2.Assessment of viscosity and rheological properties of the selected liquid product by rheometer (4 h).
3.Evaluation of solid or semi-solid product textural properties using texture analyser (4 h).

4.Public presentation of the experimental work (2 h).

Requirements for awarding credit points

For accumulative test student has to participate in all seminars and laboratory works, develop and present experimental plan, present the completed study, submit manuscript, and present results in the final seminar.

Description of the organization and tasks of students’ independent work

Student should prepare the experimental plan, complete the plan in the laboratory work and present the scientific manuscript.

Criteria for Evaluating Learning Outcomes

The pass grade forms as an average of two grades – the first on scientific manuscript, the second on the final presentation.

Compulsory reading

1. Blija A., Galoburda R. Pārtikas produktu struktūrmehāniskās īpašības. Jelgava: LLU, 2008. – 88 lpp.
2. Advances in Food Rheology and Its Applications. Editor J. Ahmed, associate editors P. Ptaszek, S. Basu. Duxford: Woodhead Publishing is an imprint of Elsevier, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2017. – 497 p.
3. Food microstructure and its relationship with quality and stability / edited by S. Devahastin. Duxford, United Kingdom: Woodhead Publishing, Woodhead Publishing series in food science, technology and nutrition, 2017. – 283 p.
4. Texture in Food. Volume 1: Semi-solid Foods. Ed. by B. M. McKenna – Woodhead Publishing limited, 2003.- 425 p.
5. Texture in Food. Volume 2: Solid Foods. Ed. by D. Kilcast. – Cambridge: Woodhead Publishing, 2004. – 537 p.

Further reading

1. Mezger T. G. Applied Rheology : with Joe Flow on rheology road / Thomas G. Mezger ; translation from the German version: Christiane Sprinz and Alison Green. 4th edition. Graz : Anton Paar, 2017. – 192 p.
2. Microstructure of Dairy Products. ed. by M. Mahmoud A.-R. El-Bakry, A.I Sanchez, B. M. Mehta. First edition. Hoboken, NJ: Wiley-Blakwell, 2018. – 382 p.
3. Russ J. C. Image analysis of food microstructure. Boca Raton : CRC Press, 2005. – 369 p. (e-book : PDF)
4. Ruzin S.E. Plant microtechnique and microscopy. New York Oxford, Oxford University Press, 1999. 322 p.
5. Russ J. C. Image Analysis of Food Microstructure. CRC PRESS, 2005. – 408 p.
6. Understanding and controlling the microstructure of complex foods. Ed. by D. J. McClements. CRC press - Woodhead Publishing Ltd., 2007. 772 p.
7. Bourne M. Food texture and viscosity. Food science and technology, International Series, Academic Press, 2002. – 427 p.

Periodicals and other sources

1. Science Direct datubāze (www.sciencedirect.com)
2. Wiley Online Journals datubāze
3. Journal of Food Engineering. Published by Elsevier. http://www.sciencedirect.com/science/journal/02608774

Notes

Faculty of Food Technology, Master's Degree Program in Food Science.