| Course title | Food Texture and Microstructure |
| Course code | PārZ5018 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 12 |
| Number of hours for laboratory classes | 12 |
| Independent study hours | 80 |
| Date of course confirmation | 23/02/2012 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., prof. Ruta Galoburda Dr. sc. ing., prof. Evita Straumīte Dr. sc. ing., asoc. prof. Dace Kļava |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| General introduction to food texture, cell biology and microstructure of raw materials. Instrumental methods for evaluation of food texture, viscosity and microstructure. Changes of textural properties during technological processes and storage. Sensory methods for evaluation of food texture and viscosity. Introduction to research planning and reporting of the research results. Consideration of consumer requirements on food texture in food product development. | |
| Learning outcomes and their assessment | |
| After completing the course student will have:
• knowledge and understanding on microstructure, textural properties of foods; • skills to evaluate microstructure, texture and rheological properties of foods, summarize and discuss the results of laboratory work; • competence to choose appropriate method of analysis for evaluation of microstructure, texture and rheological properties of foods, and analyse the obtained results. |
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| Compulsory reading | |
| 1. Bourne M. Food texture and viscosity / Foodscience and technology, International Series, Academic Press, 2002. 427 p.
Science Direct datubāze: http://www.sciencedirect.com/science/book/9780121190620 2. Texture in food. Edit by Brian M. McKenna / Woodhead publishing limited, 2003. 425 p. 3. Clements Mc, Julian D. Understanding and controlling the microstructure of complex foods / Woodhead Publishing Limited, 2007. 772 p. 4. Texture in Food. Volume 2: Solid Foods. Ed. by D. Kilcast. Cambridge: Woodhead Publishing, 2004. 537 p. |
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| Further reading | |
| 1. Rosenthal J. A. Food Texture / AN Aspen Publication, 1999. 311 p. 2. Russ J. C. Image Analysis of Food Microstructure / Boca Raton: CRC PRESS, 2005. 369 p. [skatīts 11.02.2013.] Pieejams datubāzē Taylor & Francis Group CRCnetBASE (Science & Technology) LLU tīklā: http://www.crcnetbase.com/isbn/9781420038996 (E-grāmata) | |
| Periodicals and other sources | |
| 1. Food Research International. [tiešsaiste]. Published by Elsevier Science. ISSN: 0963-9969. [skatīts 11.02.2013.] Pieejams datubāzē Science Direct LLU tīklā: http://www.sciencedirect.com/science/journal/09639969
2. Food Quality and Preference. [tiešsaiste]. Published by Elsevier Science. ISSN: 0950-3293. [skatīts 11.02.2013.] Pieejams datubāzē Science Direct LLU tīklā: http://www.sciencedirect.com/science/journal/09503293 3. Journal of Food Engineering. [tiešsaiste]. Published by Elsevier Science. ISSN: 0260-8774 [skatīts 11.02.2013.] Pieejams datubāzē Science Direct LLU tīklā: http://www.sciencedirect.com/science/journal/02608774 |
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