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.
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This contribution is based on a paper presented in the Joint Symposium of the Arbeitsgemeinschaft Getreideforschung and the Deutsche Rheologische Gesellschaft, Detmold, 12–16 March 1984
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Muller, H.G. Undergraduate teaching of food rheology at the University of Leeds. Rheol Acta 24, 438–440 (1985). https://doi.org/10.1007/BF01333971
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DOI: https://doi.org/10.1007/BF01333971