Questora
FPEN 314 — Rheological and Sensory Properties of Food
Food Process Engineering · University of Ghana
Introduction to rheology of foods. Modeling rheological behavior of fluids, Methods for measuring flow behavior of food – including tube viscometry, rotational viscometry, extensional flow, Newtonian and non-Newtonian flows, texture and sensory measurements and evaluation of food. Core (Level 400)
- Credits
- 2
- Level
- Level 300
Other courses on this programme
- CPEN 101 — Engineering Computational Tools
- FPEN 301 — Heat Transfer
- FPEN 302 — Separation Process
- FPEN 303 — Thermodynamics II
- FPEN 304 — Engineering and Design of Food Process II
- FPEN 305 — Engineering and Design of Food Process I
- FPEN 306 — Chemical Reaction Engineering
- FPEN 307 — Introduction to Food Microbiology
- FPEN 308 — Environmental Engineering in Food Processing
- FPEN 309 — Introduction to Biotechnology
- FPEN 311 — Process/Product Development in Food Processing
- FPEN 312 — Mass Transfer
Practising FPEN 314 with Questora
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).