Information sheet ECTS Syllabus
Course syllabus N421K0_4I - Colloidal Systems in Food Technology (FCFT - SS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N421K0_4I|
|Course unit title:||Colloidal Systems in Food Technology|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Food, Hygiene, Cosmetics - master (semi-compulsory), 2. semester|
|Level of study:||2.|
|Prerequisites for registration:||none|
|In the course of the semester students will write 2 control tests (each for 20 points). To pass the exam, students are required to obtain the following scores: A - minimum 85 points. B - minimum 75 points, C- minimum 65 points. D- minimum 60 points. E- minimum 56 points.|
|Learning outcomes of the course unit:|
|Students will obtain knowledge about applications of colloid systems in food industry. Students will become familiar with the solubilization of mixed nutraceuticals, electrostatic interactions in self-assembly of coloid particles, and adsorption of macromolecules on the oil-water interfaces during emulsification.
|Colloid systems in food industry. Synergistic solubilization of mixed nutraceuticals, electrostatic interactions and molecular self-assembly of proteins at the air-water interface.
Adsorption of Macromolecules at Oil—Water Interfaces during Emulsification.
|Recommended or required reading:|
|Language of instruction:||slovak or english|
|The subject is recommended for the 1st year of engineering study.|
|Assessed students in total: 87|
|Name of lecturer(s):||prof. Ing. Marián Valko, DrSc. (person responsible for course)|
|Last modification:||29. 1. 2019|
|Supervisor:||prof. Ing. Marián Valko, DrSc. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.