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Sylabus predmetu 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 title: Food Rheology
Course unit code: N421R0_4I
Mode of completion and Number of ECTS credits: Exam (2 credits)
 
Name of lecturer: prof. RNDr. Milan Mazúr, DrSc. (examiner, instructor, lecturer, person responsible for course, tutor) - slovak, english
 
Learning outcomes of the course unit:
To explain basic information about: applications of rheology in food chemistry
 
Prerequisites and co-requisites: none
 
Course contents:
Introduction to rheology, solids, plasticity, elasticity, visco-elasticity, liquids, viscosity, application of rheology to food chemistry.
 
Recommended or required reading:
Basic:
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.

 
Planned learning activities and teaching methods: lectures and seminars
 
Assesment methods and criteria: exam







The notation is defined by the currently valid study regulations at the Slovak University of Technology in Bratislava.
 
Language of instruction: Slovak, English
 
Work placement(s): There is no compulsory work placement in the course unit.


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

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