Sep 22, 2019   11:59 a.m. Móric
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Course syllabus N425P4_4I - Food Dispersion Systems (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: N425P4_4I
Course unit title: Food Dispersion Systems
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 (optional), 3. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
During semester, students will pass trouth 2 written test, bothh rated for 20 point. For passing it is necessary to obtain 10 point at minimum. For sucessful oral exam it is necessary to reach 15 points at minimum, while maximum is 30 points. Rating is as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 25-31 points.
 
Learning outcomes of the course unit:
Student knows knowledge from fundamentals of disperse systems. He knows composition of food disperse systems from the point of micro and macro components. He is familiar with individual disperse systems from the view of their composition, physico-chemical properties and chemical reactivity. He understands to physico-chemical interactions of components forming disperse systems.
 
Course contents:
1. Food matrix as polydisperse system, characterisation and properties of individual components
2. Thermodynamics of food matrix
3. Characterisation of chemical linkage and interactions in food matrix
4. Reaction kinetics, order of reaction
5. Fhysical aspects of foods
6. Surfactant processes
7. Polydisperse systems - suspensions
8. Polydisperse systems - emulsions
9. Polydisperse systems - foams
10. Koloid systems
11. Changes of disperse systems
12. Phase transitions
13. Nucleation and crysalisation
 
Recommended or required reading:
Basic:
TKÁČ, A. -- KELLÖ, V. Fyzikálna chémia. Bratislava : Alfa, 1977. 802 p.
Advances in Physical Chemistry. v. 2012. ISSN 1687-7985.

 
Language of instruction: slovak and english
 
Notes:
The course „Food sisperse systems“ is given to students at II. level – 1st year study of program „Food, nutrition, cosmetics“
 
Courses evaluation:
Assessed students in total: 0

Name of lecturer(s): prof. Ing. Peter Šimko, DrSc. (person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Peter Šimko, DrSc. and programme supervisor


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

Type of output: