Course syllabus PHD_M022_N - Physical Methods of Food Materials Evaluation (TF - 2020/2021 - post-graduate studies)

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Slovak University of Agriculture in Nitra
Faculty: Faculty of Engineering
Course unit code:
Course unit title:
Physical Methods of Food Materials Evaluation
Planned types, learning activities and teaching methods:
1 hour weekly / 13 hours per semester of study (on-site method)

Credits: 10
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Level of study:
Prerequisites for registration:
Assesment methods :
Elaboration a semester project for 50 points and 50 points for the exam. Student can get grade A (excellent) after obtaining at least 93 points, grade B (very good) at least 86 points, grade C (good) at least 79 points, grade D (satisfactory) at least 72 points and grade E (sufficient) at least 64 points.
Learning outcomes of the course unit:
Students enlarge theirs knowledge about the physical measurement methods of food material parameters. They will be able to suggest the most appropriate method of measuring the properties of selected materials.
Graduate is able to evaluate the basic physical parameters, can analyze measurement accuracy and is able to apply knowledge in practice.
Course contents:
Properties related with mass, measurement mathods of density, bulk density, porosity. Materials moisture content, measurement methods. Mechanical and rheologic properties of food materials, measurement methods of viscosity. Electric properties of materials utilization at their other characteristics determination.
Recommended or required reading:
Blatt, F. J.: Modern Physics, 2002, New York: M Graw Hill, Inc., 517 p.
Vedecké časopisy: Journal of Applied Physics, International Journal of Food Properties, International Agrophysics, ...

Language of instruction: Slovak, English
Evaluation of course unit:
Assessed students in total: 1

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Name of lecturer(s): doc. RNDr. Zuzana Hlaváčová, CSc. (examiner, lecturer, person responsible for course)
Last modification:
3. 3. 2020
doc. RNDr. Zuzana Hlaváčová, CSc. and programme supervisor

Last modification made by Ing. Helena Barošková on 03/03/2020.

Type of output: