This course is a basic course in the field of Food Physical Chemistry.

Its contents aim to the introduction of students to the basic terms of liquid and solid state, colloids, biopolymers, gels, emulsions and foams.

The major goal is for students to get to know the applications that Physical Chemistry can have in the food Industry (e.g. gels, emulsions)

When completing this course, students should be able to understand the basic properties of liquids, absorption, colloids, food hydrocolloids (biopolymers) and their applications/ properties, emulsions, emulsifiers, foams.