AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Food Physical Chemistry

Content

1. Liquids (properties, surface tension)
2. Liquids (viscosity, Newtonian and non Newtonian liquids, thermodynamic conditions for liquid-vapour equilibrium)
3. Solids
4. Mesomorphs
5. Adsorption
6. Ion-exchange resins
7. Colloids (definition, types, electrolytes)
8. Colloids (properties, ζ-potential, flocculation)
9. Biopolymers
10. Biopolymer solutions and gels
11. Emulsions (definition, o/w and w/o emulsions, properties, stability)
12. Emulsions (emulsion theories, emulsifiers)
13. Foams

Learning results

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.

Bibliography

1. Lecture Notes for food physical chemistry, V. Evageliou (AUA)
2. Laboratory Notes for food physical chemistry, V. Evageliou (AUA)

Faculty

00302105294691
evageliou@aua.gr
Dr. V. Evageliou studied Chemistry at the University of Athens and then obtained her […]
2105294969
kkandyliari@aua.gr
Dr Aikaterini Kandyliari is a member of the Laboratory Teaching Staff of Food Chemistry […]

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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