Course Synopsis:

This course introduces principles and methods for determination and analysis of physical as well as thermal and electromagnetic properties of biological materials. The course also covers aspect of moisture determination and management of biological materials. These properties are essentials for engineers in designing process and equipment related to materials and food processing. 

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Course Outcomes:

Ability to analyze the knowledge of sciences relate to the physical and rheological  attributes and properties of biological materials.
Ability to analyze the engineering problems relate to thermal and electromagnetic properties of biological materials.
Ability to assess and formulate the solutions for engineering problems relate to water activity of biological materials for handling, storage and effective moisture management.
Ability to perform investigation as well as analyze and interpret data for engineering properties of biological materials using modern technology and equipment.

References:

Sahin,S and Sumnu,S.G., Physical Properties of Foods, Springer Science, 2007.
Da-Wen Sun, Emerging Technologies for Food Processing, 2nd Ed., Academic Press, Elsvier, London, 2014.
Rattan, S.S., Strength of Materials, 2nd Edition, New Delhi, McGraw Hill Education, 2011.
Jose M.Aguilera and Peter J. Lilliford, Food Materials Science, Springer Verlag Berlin Heidelberg, 2008.
Ludger O. Figura and Arthur A. Teixera, Food Physics: Physical Properties-Measurement and Applications, Springer –Verlag Berlin Heidelberg, 2007.