SubjectsSubjects(version: 877)
Course, academic year 2020/2021
  
Physical - Chemical Properties of Foods - AP322004
Title: Physical - Chemical Properties of Foods
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: doctoral
Note: you can enroll for the course in winter and in summer semester
Guarantor: Štětina Jiří doc. Ing. CSc.
Berčíková Markéta Ing. Ph.D.
Interchangeability : P322004
Annotation -
Last update: Pátková Vlasta (15.11.2018)
The course is focused on characterization and measurement method of physical properties of food raw materials and products and on the assessment of the factors affecting their stability.
Aim of the course -
Last update: Pátková Vlasta (15.11.2018)

Students will be able to:

Physico-chemical aspects, especially thermodynamics and colloidal chemistry, of characterization of foods physical properties and stability.

Modern methods for assessing food disperse systems and microstructure of food.

Methods for evaluation of rheological properties and texture of food raw materials and products using models of non-Newtonian fluids and viscoelastic materials.

Literature -
Last update: Pátková Vlasta (15.11.2018)

Z: Walstra P. Physical Chemistry of Foods, Marcel Decker, New York, Basel 2003

Z: Bourne M.: Food texture and viscosity, Elsevier 2002

Z: McClements D.J.: Food Emulsions: Principles, Practice and Technique, CRC Press, London 1999.

D: Rahman S.:Food Properties Handbook, CRC Press, Boca Raton 1995

D: Rao M.A., Jizvi S.S.H., Datta A.K.: Engineering Properties of Foods, Taylor & Francis Group, Boca Raton 2005

Learning resources -
Last update: Pátková Vlasta (15.11.2018)

Self-study of scientific literature.

Syllabus -
Last update: Pátková Vlasta (15.11.2018)

Physico-chemical aspects of food properties, water activity and activity of solutes, water sorption isotherm.

Phase changes in food: freezing of water, glass transition, crystallization of fat, gel formation.

Dispersion systems and food microstructure, surface energy, colloidal interactions and stability.

Characterization and modeling of rheological properties of non-Newtonian fluid and the viscoelastic materials.

Methods of assessing texture. Mechanical properties and stability of gels, emulsions, and foams.

Entry requirements -
Last update: Pátková Vlasta (15.11.2018)

Magister study programme of chemistry, food chemistry or food technology.

Registration requirements -
Last update: Pátková Vlasta (15.11.2018)

none

Course completion requirements -
Last update: Pátková Vlasta (15.11.2018)

Defense individually processed topic. Oral exam.

 
VŠCHT Praha