Academic Catalog

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: Prof.Dr. HALÝL MECÝT ÖZTOP
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.