Magnetic Resonance in Food Science

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.