Special Topics in Food Physical Chemistry

Course Information
TitleΕιδικά Θέματα Φυσικοχημείας Τροφίμων / Special Topics in Food Physical Chemistry
CodeΜ3Υ32
FacultySciences
SchoolChemistry
Cycle / Level2nd / Postgraduate
Teaching PeriodWinter
CommonNo
StatusActive
Course ID600016957

Programme of Study: Chemical Technology and Industrial Applications

Registered students: 6
OrientationAttendance TypeSemesterYearECTS
"CΗīmeía, Technología kai Élenchos Trofímōn kai Zōotrofṓn"Compulsory Course1110

Class Information
Academic Year2022 – 2023
Class PeriodWinter
Faculty Instructors
Weekly Hours4
Class ID
600222599
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
  • Distance learning
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
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 and properties of simple and complex adsorption layers of oil-water and air-water interfaces. Rheological properties of dispersion systems. Selected examples of natural and artificially prepared emulsions, foams or suspensions. Structure and properties of single, mixed and composite gels based on biopolymers. Mechanisms of gel network formation. Water-food quality relationship. Phase transitions in food systems and the role of water. Seminars by specialists – professionals.
Keywords
biopolymers, dispersion systems, gels
Educational Material Types
  • Notes
  • Slide presentations
  • Multimedia
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Last Update
06-03-2021