Content (Syllabus outline)
The phase transitions of food macromolecules, therodynamic background, phase diagrams, water effect on the phase transitions.
Crystallization process, Denatuation of proteins, phase transitions of lipids, The glass transition.
Binding of small molecules to biopolymers, thermodynamic of binding, effect of binding to the phase transitions.
Encapsulation of bioactive molecules, methods of encapsulation, materials, examples and application in food.
The formation of emulsions, gels and foams - mechanisms of dispersing, homogenization, gelling, thickening. Types of emulsions, gels and foams. Microstructure of emulsions, gels and foams. (In)stability of emulsions, gels and foams. Micelles. Physico-chemical properties (with special emphasis on rheological properties and texture) of emulsions, gels and foams. Emulsifiers, stabilizers, thickeners, gelling and foaming agents. An in-depth discussion of individual examples of dispersed systems in food industry.
Influence of physical and chemical parameters on the activity of enzymes (enzyme kinetics, kinetic models, regulation of enzyme activity, stability of enzymes)
Influence of processing on the structural properties of food related to enzyme activity (heating, mechanical processing, ageing, freezing, general principles and specific cases)
Application of enzymes in food technology (recombinant enzymes, commercially available enzymes, enzymes in the analytics of food, regulations and legislation)
Prerequisites
a) Completed first level university program of FOOD SCIENCE AND NUTRITION. Exam in Chemistry or Analytical Chemistry.
b) The required pre-made commitments: a written report of laboratory work and colloquium are the conditions for accession to the final exam.