Course detail
Colloid chemistry for food industry
FCH-DAO_KCHPAcad. year: 2021/2022
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
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
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
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Classification of course in study plans