Education of Physics and Physical Chemistry of Foods

Physics and Physical Chemistry of Foods (FPH) is involved in teaching several (online) courses. Additionally you can do an internship or thesis at our department.

Our courses

The group is involved in teaching several courses as shown below. Additionally, you can do an internship or thesis at our department. This is an overview of lectures (partly) given by Physics and Physical Chemistry of Foods. For a complete overview of all Physics and Physical Chemistry of Foods courses, visit the study handbook. 

Course codeCourse namePeriod

FPH10306

Introduction to Food Technology

1

FPH20806

Molecular Gastronomy

1

FPH21306

History of Food Production

2

FPH20306

Food Physics

3

FPH21806

Unifying Concepts for Life Sciences

5

FPH10803

Physical Chemistry for Food Scientists

6

  1. Course code

    FPH10306

    Course name

    Introduction to Food Technology

    Period

    1

  2. Course code

    FPH20806

    Course name

    Molecular Gastronomy

    Period

    1

  3. Course code

    FPH21306

    Course name

    History of Food Production

    Period

    2

  4. Course code

    FPH20306

    Course name

    Food Physics

    Period

    3

  5. Course code

    FPH21806

    Course name

    Unifying Concepts for Life Sciences

    Period

    5

  6. Course code

    FPH10803

    Course name

    Physical Chemistry for Food Scientists

    Period

    6

Contributions

Physics and Physical Chemistry also contributes to the following courses

Course codeCourse namePeriod

FCH30306

Food Ingredient Functionality

1

FPE20806

Mathematical Concepts for Food Technology

1

FQD24306

Case Studies Product Quality

1 & 4

FCH22308

Food Properties and Function

6

FQD60312

Product and Process Design

6

  1. Course code

    FCH30306

    Course name

    Food Ingredient Functionality

    Period

    1

  2. Course code

    FPE20806

    Course name

    Mathematical Concepts for Food Technology

    Period

    1

  3. Course code

    FQD24306

    Course name

    Case Studies Product Quality

    Period

    1 & 4

  4. Course code

    FCH22308

    Course name

    Food Properties and Function

    Period

    6

  5. Course code

    FQD60312

    Course name

    Product and Process Design

    Period

    6

Online courses (4)

Course

Advanced Food Physics: Rheology and Fracture of Soft Solids

Explore how the structure of food products shapes their physical properties. This course is designed for food industry professionals who want to deepen their scientific understanding of food structuring and strengthen their expertise.

Course

Advanced Molecular Gastronomy: From Ingredients to Food Texture

Strengthen your expertise in how physical and chemical aspects influence product stability. This part-time online master’s course focuses on ice cream, bread and beer, exploring how their properties affect shelf-life, texture and overall stability.

Course

Advanced Molecular Gastronomy: Physical and Chemical Aspects of Flavour Pairing

Explore the physical and chemical principles behind flavour and product stability. In this part-time online master’s course you study molecular gastronomy through wine–chocolate interactions and learn how their properties shape sensory perception and successful flavour pairing.

Course

Food Ingredient Functionality

If you're a professional in the food industry looking to enhance your expertise and knowledge in understanding how polysaccharides and proteins as food ingredients work and how they can be optimised for efficient use in food systems, then this online master's course is perfect for you.

Do you have a question?

Do you have a question about the Education of Physics and Physical Chemistry of Foods? Don't hesitate to ask!

prof.dr. E (Elke) Scholten

Associate professor

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