School Of Natural SciencesProperties of Food 1.2Western Sydney University Unit Code: FS107A.1
Discipline: FOOD SCIENCE AND BIOTECHNOLOGY
Student Contribution Band: NP
Level: 1
Credit Points: 10
About this Unit
This unit provides an understanding of the important properties of foods such as density, viscosity, specific heat, thermal conductivity, diffusivity etc. This is through a quantitative study of static and dynamic fluid mechanics, basic heat transfer, and fundamental mass transfer. Also included in the unit are the methodologies applied in food experiments. These include collection, analysis and presentation of experiment data. The application of modern computer packages and basic statistical methods are covered. The study also provides the basis for later engineering units.