Courses

Physical Chemistry of Foods

General

Course Contents

  • Properties of gases.
  • First law of thermodynamics.
  • Second law of thermodynamics.
  • Chemical equilibrium.
  • States of matter and phase changes.
  • Ideal liquids and vapour pressure.
  • Osmotic pressure.
  • Surface activity.
  • Surface active materials.
  • Self-assembly of matter.
  • Introduction to colloidal systems.
  • Chemical kinetics.

Educational Goals

The module aims in attaining the following teaching outcomes from the students:

  • To know the fundamental physicochemical notions with applications of foods.
  • To be able to explain the nature of foods as materials with specific physicochemical properties.
  • To be able to explain the behavior of basic food materials and processes in thermodynamic/kinetic terms.
  • To develop the abilty to perform basic physicochemical calculations.

General Skills

  • To search, analyse and synthesise data and infomration with the use of appropriate technologies.
  • To promote free, creative and inductive thought.
  • To work in an interdisciplinary environment.
  • To work independently.
  • To adapt to new situations.

Teaching Methods

Face to face:

  • Classroom teaching.
  • Internet presentation.

Use of ICT means

  • Projecton-based computer presentations.
  • Notes and solved exercises in electronic form.
  • Utilisation of internet applications in teaching.
  • Uploading of teaching material and communication with the students in electronic internet platforms.

Teaching Organization

ActivitySemester workload
Lectures112.5
Total112.5

Students Evaluation

  • Written examinations at the end of the semeter (80% of the grade).
  • Assignment and presentation (20% of the grade).

The assessment criteria are presented and analysed to the students at the beginning of the semester.

Recommended Bibliography

  1. Avery H.E., Shaw D.J. Basic Physical Chemistry Calculations (2nd ed, 1980) Butterworths, London.
  2. Belitz H.-D. Grosch W., Schieberle P. Χημεία Τροφίμων 4η Έκδοση (2009) Εκδόσεις Τζιόλα, Θεσσαλονίκη.
  3. Belton P. (ed) The Chemical Physics of Food (2007) Blackwell Publishing Ltd, Oxford.
  4. Brian Smith E. Basic Chemical Thermodynamics (2nd ed, 1977) Oxford University Press, Oxford.
  5. Cosgrove T. (ed) Colloid Science. Principles, Methods and Applications (2005) Blackwell Publishing, Oxford.
  6. Dickinson E. An introduction to Food Colloids (1994) Oxford University Press, Oxford.
  7. Friberg S.E., Larsson K., Sjöblom J. (ed) Food Emulsions. 4th (2004) Marcel Dekker Inc., New York.
  8. Garti N., Sato K. (eds) Crystallization Processes in Fats and Lipid Systems (2001) Marcel Dekker, New York.
  9. Griffiths P.J.F., Thomas J.R.D. (1962) Edward Arnold (Publishers) Ltd, London.
  10. Jönsson B., Lindmann B., Holmberg K., Kronberg B. Surfactants and Polymers in Aqueous Solutions (1998) John Wiley and Sons Ltd, Chichester.
  11. McClements D.J. Food Emulsiosn. Principles, Practice and Techniques (2nd ed 2004) CRC Press, Boca Raton.
  12. McClements D.J. (ed) Understanding and controlling the microstructure of complex foods (2007) CRC Press, Boca Raton.
  13. Nakai S., Li-Chan E. Hydrophobic Interactions in Food Systems (1988) CRC Press, Boca Raton.
  14. Παναγιώτου Κ. Διεπιφανειακά φαινόμενα και κολλοειδή συστήματα (2η έκδοση, 1998) Εκδόσεις Ζήτη, Θεσσαλονίκη.
  15. Ριτζούλης Χ. Φυσικοχημεία Τροφίμων (2009) Εκδόσεις Τζιόλα, Θεσσαλονίκη.
  16. Price N.C., Dwek R.A. Principles and Problems in Physical Chemistry for Biochemists (2nd ed, 1989) Oxford Science Publications, Oxford.
  17. Silbery R.J., Alberty R.A., Bawendi M.G. Physical Chemistry (4th ed, 2005) Wiley, NY.
  18. Ritzoulis C., Introduction to the Physical Chemistry of Foods, (2013), CRC Press, Boca Raton, Florida.
  19. Tsujiii K. Surface Activity (1998) Academic Press, San Diego.
  20. Walstra P. Physical Chemsitry of Foods (2003) Marcel Dekker, NY.
  21. Τρογκάνης Ι. Φυσικοχημεία Βιολογικών Συστημάτων Δ.Β. Ελληνοεκδοτική.

Related Research Journals

  1. Food Hydrocolloids.
  2. Food Chemistry.
  3. Colloids and Surfaces B: Biointerfaces.
  4. Langmuir.
  5. Trends in Food Science and technology.
  6. Current Opinion in Colloid and Interface Science.