Course: Rheology of Food and Cosmetics

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Course title Rheology of Food and Cosmetics
Course code TCPM/TE6RE
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 4
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
  • Šuly Pavol, Ing. Ph.D.
  • Sáha Petr, prof. Ing. CSc.
  • Sedlačík Michal, doc. Ing. Ph.D.
  • Moučka Robert, Ing. Ph.D.
Course content
- Rheological parameters, types of fluids. - Parameters influencing viscosity. - Methods of viscosity measurement. - Rheological models. - Additives, viscosity modifiers. - Viscoelastic behaviour of gels, emulsions and suspensions. - Instruments for measurement of rheological and viscoelastic properties. - Rheology of food. - Correlation of rheological and texture and sensory properties. - Polymers in cosmetics and food. - Rheology of cosmetic products. - Correlation of rheological properties and processing parameters. - Rheology in quality control. - Influence of material aging on rheological properties.

Learning activities and teaching methods
Monologic (Exposition, lecture, briefing)
  • Home preparation for classes - 28 hours per semester
Learning outcomes
The subject is aimed at presenting the problematics of food and cosmetics rheological behaviour. The student will acquire knowledge about rheological values and methods for their measurement. He/she is introduced with specifications of behaviour and the role of rheology in the quality control process.
The student has knowledge about rheological properties of materials and is able to apply them on the food and cosmetics.

Assessment methods and criteria
Oral examination, Analysis of works made by the student (Technical products)

Iniciative work in the lab, preparation of test reports. Presence at lectures highly recommended. Examination: knowledge of the curriculum content already dealt with, oral exam. The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • Brummer, R. Rheology Essentials of Cosmetic and Food Emulsions. ISBN 978-3540255536.
  • Larson, R.G. The Structure and Rheology of Complex Fluids. Oxford University PressSpringer-Verlag, 1999. ISBN 978-0195121971.
  • Morrison, I.D. Colloidal Dispersions - Suspensions, Emulsions and Foams. , John Wiley & Sons, 2002. ISBN 978-0471176251.
  • Rao, M.A. Rheology of Fluids and Semisolid Foods. Aspen Publishers, 1999. ISBN 978-0834212640.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester