FDE516 MAGNETIC RESONANCE IN FOOD SCIENCE
Course Code: |
5730516 |
METU Credit (Theoretical-Laboratory hours/week): |
3(3-0) |
ECTS Credit: |
8.0 |
Department: |
Food Engineering |
Language of Instruction: |
English |
Level of Study: |
Graduate |
Course Coordinator: |
|
Offered Semester: |
Spring Semesters. |
Course Content
Understanding the physico chmical aspects of food systems by using Magnetic Resonance. NMR Relaxation phenomena and imaging sequences. Introduction to 1D and 2D NMR Relaxometry: T1, T2 Diffusion, T1-T2, T2-D, T2-T2 analysis. Applications of magnetic resonance imagining and NMR Relaxometry to food systems. Applications related to fruits and vegetables meats, dairy products, cereals, food emulsions and food rheology.