Course

MSE-497: Introduction to food science and technology

Summary

We consider food as a material at molecular & micro-structure levels, in relation to nutritional and organoleptic properties. We will learn about food process engineering principles applied to create taste and texture. We explore aspects of environmental sustainability, economy and public health.

Lectures

Instructor

Christoph Hartmann

Teaching & PhD Courses Introduction to food science and technology MSE-497 We consider food as a material at molecular & micro-structure levels, in relation to nutritional and organoleptic properties. We will learn about food process engineering principles applied to create taste and texture. We explore aspects of environmental sustainability, economy and public health. Introduction to Food Science and Technology https://edu.epfl.ch/coursebook/en/introduction-to-food-science-and-technology-

Official source

https://edu.epfl.ch/coursebook/en/introduction-to-food-science-and-technology-MSE-497

Moodle Page

http://go.epfl.ch/MSE-497

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