Food Physics

University College Dublin

Course Description

  • Course Name

    Food Physics

  • Host University

    University College Dublin

  • Location

    Dublin, Ireland

  • Area of Study

    Biological Systems Engineering

  • Language Level

    Taught In English

  • Course Level Recommendations


    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

  • Recommended U.S. Semester Credits
    2.5 - 3
  • Recommended U.S. Quarter Units
    3.75 - 4.5
  • Overview

    This module is designed to provide an understanding of the physical properties of foods and how they influence the design and operation of major food processing operations and also how they influence consumer perception and preferences for foods. The module covers physical, rheological and thermal properties of foods including the principles and design of measurement techniques. Topics covered include: Colour measurement, thermal properties of food (specific heat; thermal conductivity; thermal diffusivity); Electrical properties of foods (microwave and dielectric properties -radio frequency heating); Liquid properties of foods (food rheology); Solid properties of foods (texture of solid foods);Water in foods (psychrometrics and food storage; Water activity; Influence on drying of foods). The module focuses on fundamental and empirical rheological measurement techniques and the corresponding application of measurement results in material characterisation.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.


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