{"id":2371,"date":"2023-07-24T19:22:28","date_gmt":"2023-07-24T16:22:28","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2371"},"modified":"2024-12-06T09:20:58","modified_gmt":"2024-12-06T07:20:58","slug":"276-190205","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190205\/","title":{"rendered":"Physical Chemistry of Foods"},"author":6,"template":"","meta":[],"semester":[11],"course_type":[74],"acf":{"code":"276-190205","semester":11,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":3,"ects":4.5},"activity_2":{"description":"","weekly_hrs":"","ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":74,"language":"Greek","erasmus":"\u038c\u03c7\u03b9","url":"","prerequisites":"","instructors":"","coordinator":"","content":"<ul>\r\n \t<li>Properties of gases.<\/li>\r\n \t<li>First law of thermodynamics.<\/li>\r\n \t<li>Second law of thermodynamics.<\/li>\r\n \t<li>Chemical equilibrium.<\/li>\r\n \t<li>States of matter and phase changes.<\/li>\r\n \t<li>Ideal liquids and vapour pressure.<\/li>\r\n \t<li>Osmotic pressure.<\/li>\r\n \t<li>Surface activity.<\/li>\r\n \t<li>Surface active materials.<\/li>\r\n \t<li>Self-assembly of matter.<\/li>\r\n \t<li>Introduction to colloidal systems.<\/li>\r\n \t<li>Chemical kinetics.<\/li>\r\n<\/ul>","goals":"The module aims in attaining the following teaching outcomes from the students:\r\n<ul>\r\n \t<li>To know the fundamental physicochemical notions with applications of foods.<\/li>\r\n \t<li>To be able to explain the nature of foods as materials with specific physicochemical properties.<\/li>\r\n \t<li>To be able to explain the behavior of basic food materials and processes in thermodynamic\/kinetic terms.<\/li>\r\n \t<li>To develop the abilty to perform basic physicochemical calculations.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>To search, analyse and synthesise data and infomration with the use of appropriate technologies.<\/li>\r\n \t<li>To promote free, creative and inductive thought.<\/li>\r\n \t<li>To work in an interdisciplinary environment.<\/li>\r\n \t<li>To work independently.<\/li>\r\n \t<li>To adapt to new situations.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Classroom teaching.<\/li>\r\n \t<li>Internet presentation.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Projecton-based computer presentations.<\/li>\r\n \t<li>Notes and solved exercises in electronic form.<\/li>\r\n \t<li>Utilisation of internet applications in teaching.<\/li>\r\n \t<li>Uploading of teaching material and communication with the students in electronic internet platforms.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":112.5},"activity_2":{"description":"","workload":""},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"<ul>\r\n \t<li>Written examinations at the end of the semeter (80% of the grade).<\/li>\r\n \t<li>Assignment and presentation (20% of the grade).<\/li>\r\n<\/ul>\r\nThe assessment criteria are presented and analysed to the students at the beginning of the semester.","bib_textbooks":"<ol>\r\n \t<li>Avery H.E., Shaw D.J. Basic Physical Chemistry Calculations (2<sup>nd<\/sup> ed, 1980) Butterworths, London.<\/li>\r\n \t<li>Belitz H.-D. Grosch W., Schieberle P. \u03a7\u03b7\u03bc\u03b5\u03af\u03b1 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd 4<sup>\u03b7<\/sup> \u0388\u03ba\u03b4\u03bf\u03c3\u03b7 (2009) \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7.<\/li>\r\n \t<li>Belton P. (ed) The Chemical Physics of Food (2007) Blackwell Publishing Ltd, Oxford.<\/li>\r\n \t<li>Brian Smith E. Basic Chemical Thermodynamics (2<sup>nd<\/sup> ed, 1977) Oxford University Press, Oxford.<\/li>\r\n \t<li>Cosgrove T. (ed) Colloid Science. Principles, Methods and Applications (2005) Blackwell Publishing, Oxford.<\/li>\r\n \t<li>Dickinson E. An introduction to Food Colloids (1994) Oxford University Press, Oxford.<\/li>\r\n \t<li>Friberg S.E., Larsson K., Sj\u00f6blom J. (ed) Food Emulsions. 4<sup>th<\/sup> (2004) Marcel Dekker Inc., New York.<\/li>\r\n \t<li>Garti N., Sato K. (eds) Crystallization Processes in Fats and Lipid Systems (2001) Marcel Dekker, New York.<\/li>\r\n \t<li>Griffiths P.J.F., Thomas J.R.D. (1962) Edward Arnold (Publishers) Ltd, London.<\/li>\r\n \t<li>J\u00f6nsson B., Lindmann B., Holmberg K., Kronberg B. Surfactants and Polymers in Aqueous Solutions (1998) John Wiley and Sons Ltd, Chichester.<\/li>\r\n \t<li>McClements D.J. Food Emulsiosn. Principles, Practice and Techniques (2<sup>nd<\/sup> ed 2004) CRC Press, Boca Raton.<\/li>\r\n \t<li>McClements D.J. (ed) Understanding and controlling the microstructure of complex foods (2007) CRC Press, Boca Raton.<\/li>\r\n \t<li>Nakai S., Li-Chan E. Hydrophobic Interactions in Food Systems (1988) CRC Press, Boca Raton.<\/li>\r\n \t<li>\u03a0\u03b1\u03bd\u03b1\u03b3\u03b9\u03ce\u03c4\u03bf\u03c5 \u039a. \u0394\u03b9\u03b5\u03c0\u03b9\u03c6\u03b1\u03bd\u03b5\u03b9\u03b1\u03ba\u03ac \u03c6\u03b1\u03b9\u03bd\u03cc\u03bc\u03b5\u03bd\u03b1 \u03ba\u03b1\u03b9 \u03ba\u03bf\u03bb\u03bb\u03bf\u03b5\u03b9\u03b4\u03ae \u03c3\u03c5\u03c3\u03c4\u03ae\u03bc\u03b1\u03c4\u03b1 (2<sup>\u03b7<\/sup> \u03ad\u03ba\u03b4\u03bf\u03c3\u03b7, 1998) \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u0396\u03ae\u03c4\u03b7, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7.<\/li>\r\n \t<li>\u03a1\u03b9\u03c4\u03b6\u03bf\u03cd\u03bb\u03b7\u03c2 \u03a7. \u03a6\u03c5\u03c3\u03b9\u03ba\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd (2009) \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7.<\/li>\r\n \t<li>Price N.C., Dwek R.A. Principles and Problems in Physical Chemistry for Biochemists (2<sup>nd<\/sup> ed, 1989) Oxford Science Publications, Oxford.<\/li>\r\n \t<li>Silbery R.J., Alberty R.A., Bawendi M.G. Physical Chemistry (4<sup>th<\/sup> ed, 2005) Wiley, NY.<\/li>\r\n \t<li>Ritzoulis C., Introduction to the Physical Chemistry of Foods, (2013), CRC Press, Boca Raton, Florida.<\/li>\r\n \t<li>Tsujiii K. Surface Activity (1998) Academic Press, San Diego.<\/li>\r\n \t<li>Walstra P. Physical Chemsitry of Foods (2003) Marcel Dekker, NY.<\/li>\r\n \t<li>\u03a4\u03c1\u03bf\u03b3\u03ba\u03ac\u03bd\u03b7\u03c2 \u0399. \u03a6\u03c5\u03c3\u03b9\u03ba\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1 \u0392\u03b9\u03bf\u03bb\u03bf\u03b3\u03b9\u03ba\u03ce\u03bd \u03a3\u03c5\u03c3\u03c4\u03b7\u03bc\u03ac\u03c4\u03c9\u03bd \u0394.\u0392. \u0395\u03bb\u03bb\u03b7\u03bd\u03bf\u03b5\u03ba\u03b4\u03bf\u03c4\u03b9\u03ba\u03ae.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Food Hydrocolloids.<\/li>\r\n \t<li>Food Chemistry.<\/li>\r\n \t<li>Colloids and Surfaces B: Biointerfaces.<\/li>\r\n \t<li>Langmuir.<\/li>\r\n \t<li>Trends in Food Science and technology.<\/li>\r\n \t<li>Current Opinion in Colloid and Interface Science.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2371"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":21,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2371\/revisions"}],"predecessor-version":[{"id":6072,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2371\/revisions\/6072"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/74"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/11"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2371"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2371"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}