Physicochemistry of Food Dispersion Systems

Course Information
TitleΦυσικοχημεία Συστημάτων Διασποράς Τροφίμων / Physicochemistry of Food Dispersion Systems
Cycle / Level2nd / Postgraduate
Teaching PeriodWinter
Course ID40003201

Programme of Study: PPS of School of Chemistry (2014-2015)

Registered students: 7
OrientationAttendance TypeSemesterYearECTS
Food Chemistry, Technology and Quality ControlCompulsory Course1110

Class Information
Academic Year2017 – 2018
Class PeriodWinter
Faculty Instructors
Weekly Hours4
Class ID
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
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.
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
Reading Assigment1285.1
Written assigments200.8
Student Assessment
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)
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
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