Course detail

Colloid Chemistry for Food Industry

FCH-DAO_KCHPAcad. year: 2024/2025

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.

Aims

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

Rules for evaluation and completion of the course

colloquium

Study aids

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)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme DKAP_FCH Doctoral 1 year of study, winter semester, compulsory-optional
  • Programme DPAP_FCH Doctoral 1 year of study, winter semester, compulsory-optional