15. 12. 2019  1:54 Ivica
Akademický informačný systém

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 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:
tests
 
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:
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.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 142

ABCDEFX
95,8 %3,5 %0,7 %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.

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