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What is Engineering Properties of Food & Biomaterials about?

This course covers the engineering properties of food and biomaterials. It aims to identify properties, explain measurement methods, and relate properties to process design and quality control. Key topics include physical properties like size and density, chemical compositions, mechanical strengths, rheological texture, friction, thermal conductivity, and electromagnetic interactions. Understanding these various properties is important for designing food processing equipment and ensuring quality. The course

Author

Miguel Cojal Aguilar

Language

EN