| 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: |
| lecture | 2 hours weekly (on-site method) | | |
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| Credits allocated: | 2 |
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| 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 |
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| Assesment methods: |
| tests |
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| Learning outcomes of the course unit: |
| To explain basic information about: applications of rheology in food chemistry |
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| Course contents: |
| Introduction to rheology, solids, plasticity, elasticity, visco-elasticity, liquids, viscosity, application of rheology to food chemistry. |
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| 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. |
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| Language of instruction: | slovak or english |
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| Notes: |
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| Courses evaluation: |
Assessed students in total: 142| A | B | C | D | E | FX |
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| 95,8 % | 3,5 % | 0,7 % | 0 % | 0 % | 0 % |
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| Name of lecturer(s): | prof. RNDr. Milan Mazúr, DrSc. (examiner, instructor, lecturer, person responsible for course, tutor) - slovak, english |
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| Last modification: | 29. 1. 2019 |
| Supervisor: | prof. RNDr. Milan Mazúr, DrSc. and programme supervisor |