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Undergraduate teaching of food rheology at the University of Leeds (1985)

Muller, H. G.

Springer

Rheologica acta 24 (1985), S. 438-440

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ISSN: 1435-1528

Keywords: Food rheology ; teaching

Source: Springer Online Journal Archives 1860-2000

Topics: Chemistry and Pharmacology , Physics

Notes: Abstract The basic food science course at Leeds University takes four years and leads to the degree of B.Sc. Since entrants have variable mathematical ability the food rheology course is divided into a basic non-mathematical course for all students in the second year and a mathematical component for selected students only, in the fourth. Courses are kept up to date by a study of the literature, and the circulation of questionnaires to the British Food Industry.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF01333971

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