Physicochemistry of Food Dispersion Systems
| Title | Φυσικοχημεία Συστημάτων Διασποράς Τροφίμων / Physicochemistry of Food Dispersion Systems |
| Code | ΜΧ102 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter |
| Common | No |
| Status | Active |
| Course ID | 40003201 |
Programme of Study: PPS of School of Chemistry (2014-2015)
Registered students: 7
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| Food Chemistry, Technology and Quality Control | Compulsory Course | 1 | 1 | 10 |
| Academic Year | 2017 – 2018 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 4 |
| Class ID | 600107988
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600107988
- At the Website of the School: http://www.chem.auth.gr/index.php?rm=5&mn=85
Language of Instruction
- Greek (Instruction, Examination)
Prerequisites
General Prerequisites
Learning Outcomes
Following the successful conclusion of the classes, the students should have become familiar with the mechanisms of the action of the emulsifiers in the preparation and stabilization of food dispersions. They should also have become familiar with the mechanisms of the development and the structure and properties of adsorption membranes at interfaces and the way they influence the rheological properties of both the physical as well as the technical dispersion systems. They will, finally, have become familiar with the techniques available for stadying their physicochemical properties.
General Competences
- Apply knowledge in practice
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
- Work in an international context
- Advance free, creative and causative thinking
Course Content (Syllabus)
Low molecular weight emulsifiers, proteins and polysaccharides and their role in the preparation and stabilization of food emulsions (micro- and nano-), foams and suspensions. Structure – properties of simple and complex adsorption layers of oil-water and air-water interfaces. Rheological properties of dispersion systems. Methods used for estimating their physicochemical properties. Selected examples of natural and artificially prepared emulsions, foams or suspensions. Seminars by specialists – professionals. Visits to industries and educational institutions.
Keywords
Emulsifies, dispersion systems, adsorption to interfaces, rheological properties, stability
Educational Material Types
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 52 | 2.1 | |||
| Reading Assigment | 128 | 5.1 | |||
| Written assigments | 20 | 0.8 | |||
| Exams | 100 | 4 | |||
| Total | 300 | 12 |
Student Assessment
Description
The procedure is based upon evaluation of the students performance with written essays, oral presentation of the essays and written final exam
Student Assessment methods
- Written Exam with Extended Answer Questions (Summative)
- Written Assignment (Summative)
Bibliography
Additional bibliography for study
1. D.J. McClements, Food Emulsions, CRC Press, 2005.
2. Friferg, S.,Larson, K. and Sioblom, J.,Food Emulsions,Marcel Decker, 2004
Last Update
19-05-2017
