Course Information
TitleΦΥΣΙΚΟΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ / PHYSICAL CHEMISTRY OF FOODS
CodeΝ310Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate, 2nd / Postgraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001905

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other846
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)846

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 166
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other636
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)636

Class Information
Academic Year2019 – 2020
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Total Hours52
Class ID
600143066
Type of the Course
  • Background
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
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
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures39
Laboratory Work26
Reading Assigment100
Exams3
Total168
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
10-05-2020