Feb 18, 2020   7:03 a.m. Jaromír
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Course syllabus N421R0_4I - Food Rheology (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N421R0_4I
Course unit title: Food Rheology
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (semi-compulsory), 3. semester
Nutrition and Food Quality Assessment - master (semi-compulsory), 1. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
Learning outcomes of the course unit:
To explain basic information about: applications of rheology in food chemistry
Course contents:
Introduction to rheology, solids, plasticity, elasticity, visco-elasticity, liquids, viscosity, application of rheology to food chemistry.
Recommended or required reading:
BARTOVSKÁ, L. -- ŠIŠKOVÁ, M. Fyzikální chemie povrchu a kolidních soustav. Praha: VŠCHT, 2005. 244 p. ISBN 80-7080-579-X.
POUCHÝ, J. Fyz. chem. makromolekulárních a koloidních soustav. Praha: VŠCHT, 2001.
STEFFE, J. Rheological methods in food process engineering. N.Y.: Freeman Press, 1996.
AMELINOVÁ, E. -- PERCOV, A. -- ŠČUKIN, E. Koloidní chémie. Praha: Akademia, 1990.
VOJUCKIJ, S. Kurz koloidní chemie. Praha: SNTL, 1984.

Language of instruction: slovak or english
Courses evaluation:
Assessed students in total: 166

96,4 %3,0 %0,6 %0 %0 %0 %
Name of lecturer(s): prof. RNDr. Milan Mazúr, DrSc. (examiner, instructor, lecturer, person responsible for course, tutor) - slovak, english
Last modification: 29. 1. 2019
Supervisor: prof. RNDr. Milan Mazúr, DrSc. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: