Course detail

Colloid Chemistry for Food Industry

FCH-DAO_KCHPAcad. year: 2022/2023

Selected chapters of colloid chemistry and their applications in food processing, primarily focused on the issue of students' dissertations: static and dynamic light scattering, surface tension and contact angle, adsorption from solution at the interface of gas-solid, colloids and surfactant type, non-covalent forces in colloids.
Stability and stabilization of colloids.

Language of instruction

English

Mode of study

Not applicable.

Guarantor

prof. Ing. Miloslav Pekař, CSc.

Department

Institute of Physical and Applied Chemistry (ÚFSCH)

Learning outcomes of the course unit

Deepening theoretical and practical knowledge of the chemistry of colloidal systems and related topics.

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

individual consultations

Assesment methods and criteria linked to learning outcomes

colloquium

Course curriculum

Selected chapters of colloid chemistry and their applications in food processing, primarily focused on the issue of students' dissertations:
Static and dynamic light scattering.
Surface tension and contact angle.
Adsorption from solution at the interface of gas-solid.
The association colloids of surfactant type.
Van der Waals and electrostatic forces in colloids.
Stability and stabilization of colloids.

Work placements

Not applicable.

Aims

Deepening theoretical and practical knowledge of the chemistry of colloidal systems and related topics.

Specification of controlled education, way of implementation and compensation for absences

Not applicable.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

HIEMENZ, C., RAJAGOPALAN, R. Principles of Colloid and Surface Chemistry. 3rd ed., N.York: M. Dekker, 1997. (EN)

VUT

Faculties

University Institutes

Parts

Colloid Chemistry for Food Industry