Course: Physical Chemistry in Food Industry

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Course title Physical Chemistry in Food Industry
Course code TUTP/TWFFC
Organizational form of instruction no contact
Level of course Doctoral
Year of study not specified
Semester Winter and summer
Number of ECTS credits 0
Language of instruction Czech, English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Lapčík Lubomír, prof. Ing. Ph.D.
Course content
- System - types, properties. Groups of liquids - vapour pressure, surface tension, wetting angle, viscosity. - Solid states - crystalline and amorphous structure, isomorphism, polymorphism. Group transformations, phase diagrams. - Atoms, molecules, particles, structure of atoms and molecules - atomic and molecular orbitals. - Spectra - line, band, matter-energy interaction of electromagnetic radiation. - UV-VIS spectra (molecular absorption spectrophotometry), infrared spectrometry (including NIRS). - Luminescence spectrometry of molecules (fluorescence, phosphorescence). - Basic properties of the atomic nucleus, its interactions and their applications (NMR, EPR, MS). - Colloidal systems - physico-chemical properties and their determination and characterisation.

Learning activities and teaching methods
  • Participation in classes - 8 hours per semester
  • Participation in classes - 8 hours per semester
learning outcomes
Knowledge
The student has knowledge of the basic physico-chemical processes, properties and characteristics of the studied systems.
The student has knowledge of the basic physico-chemical processes, properties and characteristics of the studied systems.
The student is able to evaluate the distribution of colloidal systems according to selected criteria, such as particle size of the dispersed phase, phase distribution (solid, liquid, gas) for combinations of dispersed medium and dispersed phase.
The student is able to evaluate the distribution of colloidal systems according to selected criteria, such as particle size of the dispersed phase, phase distribution (solid, liquid, gas) for combinations of dispersed medium and dispersed phase.
The student will be able to assess the types of colloidal systems with respect to their interactions (lyophilic, lyophobic), nature of dispersion (reversible, irreversible).
The student will be able to assess the types of colloidal systems with respect to their interactions (lyophilic, lyophobic), nature of dispersion (reversible, irreversible).
The student can assess the rheological behaviour of dispersed systems with respect to flow curves e.g. dependence of dynamic viscosity on shear rate.
The student can assess the rheological behaviour of dispersed systems with respect to flow curves e.g. dependence of dynamic viscosity on shear rate.
The student will be able to assess the ability of colloidal systems to intermix, disperse and form micellar systems with respect to the surface tension of the individual components (chemical potential, second virial coefficient).
The student will be able to assess the ability of colloidal systems to intermix, disperse and form micellar systems with respect to the surface tension of the individual components (chemical potential, second virial coefficient).
The student has the knowledge to analyze materials UV VIS and FTIR spectra.
The student has the knowledge to analyze materials UV VIS and FTIR spectra.
teaching methods
Individual work of students
Individual work of students
Practice exercises
Practice exercises
Skills
Individual work of students
Individual work of students
Practice exercises
Practice exercises
assessment methods
Knowledge
Oral examination
Oral examination
Recommended literature
  • Alberty Robert, A, Sibley Robert J, Farringtons Daniels. Alberty Physical Chemistry. New York, 1997. ISBN 0471104280.
  • Atkins Peter W., De Paula Julio. Fyzikální chemie. Praha, 2013. ISBN 978-80-7080-830-6.
  • Fink Johannes Karl. Physical chemistry in depth. Berlin, 2009. ISBN 978-3-642-01014-9.


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