PHYSICAL CHEMISTRY OF FOODS
| Title | ΦΥΣΙΚΟΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ / PHYSICAL CHEMISTRY OF FOODS |
| Code | Ν310Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 420001905 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 110
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | 8 | 4 | 6 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Compulsory Course belonging to the selected specialization (Compulsory Specialization Course) | 8 | 4 | 6 |
| Academic Year | 2022 – 2023 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Class ID | 600211089
|
Class Schedule
| Building | Αγρόκτημα - Ζωοτεχνία |
| Floor | Ισόγειο |
| Hall | ΚΕΝΤΡΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΚΤΙΡΙΟ ΕΤΤ (268) |
| Calendar | Πέμπτη 13:00 έως 15:00 |
| Building | Αγρόκτημα - Ζωοτεχνία |
| Floor | Ισόγειο |
| Hall | ΚΕΝΤΡΙΚΟ ΑΜΦΙΘΕΑΤΡΟ ΚΤΙΡΙΟ ΕΤΤ (268) |
| Calendar | Δευτέρα 11:00 έως 14:00 |
Course Type 2016-2020
- Background
- 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/1/600211089
- Other:
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Examination)
Prerequisites
Required Courses
- Ν001Υ GENERAL AND INORGANIC CHEMISTRY
- Ν004Υ ORGANIC CHEMISTRY
- Ν009Υ PHYSICS
General Prerequisites
Students should have basic background in General Chemistry, Organic Chemistry, Physics, Mathematics as well as in the Principles of Food Processing and Preservation.
Learning Outcomes
Upon completion of this course students will be able to:
1. Understand the basic aspects of physical chemistry as applied to food systems.
2. Understand the kinetics of chemical and enzymic reactions.
3. Understand the physico-chemical principles applied for shelf-life assessment of foods.
4. Recognize the influence of texture of food systems on their sensory attributes and stability. upon food processing and storage.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
- Work in an interdisciplinary team
- Generate new research ideas
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
1. Introduction. States of matter. Bonds and interaction forces.
2. The laws of ideal and real gases. Behavior of supercritical fluids - applications to the food technology.
3. The laws of thermodynamics.
4. Determination of thermodynamic parameters, calorimetry and its application to the characterization of food systems and their constituents.
5. Properties of solids and liquids (surface phenomena, solubility, vapor pressure, evaporation, dispersed systems.
6. Binary liquid mixtures (pressure-temperature-composition diagrams, fractional distillation). Non-mixing liquids - water vapor distillation.
7. Colligative properties of solutions (nonelectrolyte and electrolyte solutions). Chemical equilibrium - Influence of pressure and temperature on the equilibrium constant.
8. The kinetics of chemical reactions (basic principles, kinetic equations, influnece of temperature on the kinetics of chemical reactions and physicochemical phenomena).
9. Application of reaction kinetics to real food systems (prediction of the shelf-life of foods).
10. Basic aspects of enzymic catalysis. Kinetics of enzymic reactions - examples of experimental determination of kinetic parameters. Influence of inhibitors on enzymic kinetics.
11. Mechanical properties of foods - characteristics of food texture. Types of rheological behavior.
12. Determination of rheological properties. Application of rheology to real food systems .
13. Aspects of physicochemical properties of suspensions - emulsions - gels.
Keywords
Physical chemistry, physical properties, shelf life of foods, food texture
Educational Material Types
- Notes
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Description
Teaching powerpoint and internet
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | |||
| Laboratory Work | 26 | ✓ | ✓ | ||
| Reading Assigment | 100 | ✓ | |||
| Exams | 3 | ✓ | |||
| Total | 168 |
Student Assessment
Description
Written exams at the end of semester.
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
- Labortatory Assignment (Formative, Summative)
Bibliography
Additional bibliography for study
Φυσικοχημεία τροφίμων, Κωνσταντίνος Μπιλιαδέρης (σημειώσεις)
Physical Chemistry of Foods, Pieter Walstra, 2003.
Food Physics, Ludger O. Figura, Arthur A. Teixeira, 2007.
Physical Chemistry With Applications to Biological Systems, Raymond Chang, 1977.
Last Update
18-01-2021
