Food Physical Chemistry 1

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FOOD PHYSICAL CHEMISTRY 1. GENERAL SCHOOL AGRICULTURE TECHNOLOGY AND FOOD TECHNOLOGY AND NUTRITION DEPARTMENT AGRICULTURAL TECHNOLOGY LEVEL OF STUDY Postgraduate COURSE UNIT CODE MF0141 SEMESTER OF STUDY 1st COURSE TITLE FOOD PHYSICAL CHEMISTRY COURSEWORK BREAKDOWN TEACHING ECTS WEEKLY HOURS Credits Lecture 3 h 7.5 COURSE UNIT TYPE Post graduate module eg. basic, scientific area, etc PREREQUISITES : Inorganic chemistry, General physics, Mathematics LANGUAGE OF English INSTRUCTION/EXAMS: COURSE DELIVERED TO yes ERASMUS STUDENTS MODULE WEB PAGE (URL) http://eclass.teiwm.gr/courses/MSFP103/ 2. LEARNING OUTCOMES Learning Outcomes (according to Bologna process) The aim of this module is to provide upgraded knowledge on classical physical chemistry, including advanced course of chemical thermodynamics, chemical kinetics, and many aspects of colloidal chemistry with practical examples. After successful completion of the module the students will be able to understand the basic principles of food processing, to apply main theories on different systems and to have competent point of view on theoretical problems. General Skills Individual and autonomous work Working in a multidisciplinary environment Formation of creative, inductive and independent thinking 3. COURSE CONTENTS Basic chemical thermodynamics. Internal energy, enthalpy. Thermochemistry. Calorie value of foods. Entropy. Thermodynamic potentials. Chemical equilibrium. Phase diagrams. Chemical kinetics. Rate equations. Catalysis. Surfaces. Surface tension. Emulsifiers. Sorption. Wetting. Microfluidics. Colloid systems. Stability of emulsions. Polymer solutions. General physics. Rheology. Gels, fumes, and other complex systems. 4. TEACHING METHODS - ASSESSMENT MODE OF DELIVERY Face to face face to face, distance learning, etc USE OF INFORMATION AND E-class learning system COMMUNICATION TECHNOLOGY E-mail communication TEACHING METHODS Method description ECTS (eg. Lecture, lab practice, project, homework., Lecture 2,5 etc. Homework paper writing 2 Independent Study 3 Total 7.5 ASSESSMENT METHODS Theoretical background examinations (70%) by Multiple choice questions Short answer questions Homework paper writing (30%) Students are notified for the assessment methods at the beginning of the semester by the teacher in oral form. They are able to contact the teacher to discuss their performance. 5. RESOURCES - Recommended Book Resources: 1. John Coupland, An introduction to the Physical Chemistry of Food, Springer, 2014 2. Peter Belton, The The Chemical Physics of Food, Blackwell, 2007 3. R. D. King, Developments in food Analysis Technologies - 1, The University of Reading, 1978 4. E. Dickinson, New Physico-Chemical Techniques for the Characterization of complex food systems, Blackie A&P 5. Atkins, Peter and Friedman, Ronald (2005). Molecular Quantum Mechanics, p. 249. Oxford University Press, New York. ISBN 0199274983. 6. Atkins, Peter and Friedman, Ronald (2005). Molecular Quantum Mechanics, p. 342. Oxford University Press, New York. ISBN 0199274983. 7. Landau, L. D. and Lifshitz, E. M. (1980). Statistical Physics, 3rd Ed. p. 52. Elsevier Butterworth Heinemann, New York. ISBN 0750633727. .

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