Course detail
Colloid Chemistry for Food Industry
FCH-DAO_KCHPAcad. year: 2023/2024
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
Number of ECTS credits
0
Mode of study
Not applicable.
Guarantor
Entry knowledge
Not applicable.
Rules for evaluation and completion of the course
colloquium
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.
Deepening theoretical and practical knowledge of the chemistry of colloidal systems and related topics.
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.