Physical - Chemical Properties of Foods - AP322004
Title: Physical - Chemical Properties of Foods
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Note: course is intended for doctoral students only
can be fulfilled in the future
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
Examination dates   
Annotation -
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.
Last update: Pátková Vlasta (15.11.2018)
Aim of the course -

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.

Last update: Pátková Vlasta (15.11.2018)
Literature -

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

Last update: Pátková Vlasta (15.11.2018)
Learning resources -

Self-study of scientific literature.

Last update: Pátková Vlasta (15.11.2018)
Syllabus -

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.

Last update: Pátková Vlasta (15.11.2018)
Entry requirements -

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

Last update: Pátková Vlasta (15.11.2018)
Registration requirements -


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

Defense individually processed topic. Oral exam.

Last update: Pátková Vlasta (15.11.2018)