Course syllabus T15-0057-B - Biophysics and Physical Properties of Food (TF - WS 2020/2021)

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Slovak University of Agriculture in Nitra
Course unit code:
Course unit title:
Biophysics and Physical Properties of Food
Planned types, learning activities and teaching methods:
lecture1 hour weekly / 13 hours per semester of study (on-site method)
seminar3 hours weekly / 39 hours per semester of study (on-site method)

Agrifood Processing - bachelor (required), 1. semester
Agrobiotechnology /2014/ - bachelor (required), 1. semester
Food Safety and Control - bachelor (required), 1. semester
Food Safety and Control - bachelor (required), 1. semester
Viniculture - bachelor (required), 1. semester
Viniculture - bachelor (required), 1. semester
Level of study:
Prerequisites for registration: none
Assesment methods :
Processing the reports of laboratory measurements. Writing two written tests each 20 points during the semester. The value of final written exam is 60 points. 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 acquire knowledge from mechanics, molecular Physics, thermodynamics, electricity, magnetism, optics applied on biological systems and knowledge about physical properties of food.
After completion of the subject the student is able to solve biophysical problems. Student is able to calculate tasks applied on biological systems and graduate is able to measure basic physical parameter of biological systems.
Course contents:
Mass and geometric properties of food. Thermodynamic and thermal properties. Basic laws of heat and mass transport in materials. Basic mechanic, rheologic, electrical, optic and acoustic properties. Food moisture content. Bioenergetics. Basic thermodynamic terms. Molecular Biophysics. Diffusion, osmosis. Basics of Biomechanics. Cell Biophysics. Electric fields influence on living organisms. Transport mechanisms through the cell membrane. Mechanical properties of plant and animal tissues. Optical instruments used in Biophysics. Basics of ecological Biophysics.
Recommended or required reading:
DUNCA, J. -- HANZELÍK, F. -- HLAVÁČOVÁ, Z. -- HLOZÁK, K. Biofyzika. 4th ed. Nitra : Slovenská poľnohospodárska univerzita, 2004. 222 p. ISBN 80-8069-376-5.

Figura, L. O. - Teixeira, A. A. 2007. Food Physics. Springer : Leipzig, 550 p.
HLAVÁČOVÁ, Z. Fyzikálne vlastnosti potravín. 1. vyd., Nitra : SPU v Nitre. 2019. 146 s. ISBN 978-80-552-2074-1
Študijné materiály poskytnuté prednášajúcim, poznámky z prednášok, články vo vedeckých časopisoch

Language of instruction:
Slovak, English
Evaluation of course unit:
Assessed students in total: 685

18,7 %13,3 %13,9 %
18,5 %
33,0 %
2,6 %
Name of lecturer(s):
Ing. Matúš Bilčík, PhD. (instructor)
Ing. Ján Csillag, PhD. (instructor)
Mgr. Peter Hlaváč, PhD. (examiner, instructor, lecturer)
doc. RNDr. Zuzana Hlaváčová, CSc. (examiner, instructor, lecturer, person responsible for course)
Last modification:
17. 9. 2020
Supervisor: doc. RNDr. Zuzana Hlaváčová, CSc. and programme supervisor

Last modification made by Ing. Helena Barošková on 09/17/2020.

Type of output: