FOOD PHYSICAL CHEMISTRY (MSFP103)
Vanya Gandova
The main aim of the course is to provide knowledge on food physical shemistry including of shemical thermodunamics, shemical kinetics and some aspects of colloidal chemistry. In the course discussed the emulsions, foams and parts of nucleation, cristallization and glass transition and freezing in foods.
LessThe main aim of the course is to provide knowledge on food physical shemistry including of shemical thermodunamics, shemical kinetics and some aspects of colloidal chemistry. In the course discussed the emulsions, foams and parts of nucleation, cristallization and glass transition and freezing in foods.
The main aim of the course is to provide knowledge on food physical shemistry including of shemical thermodunamics, shemical kinetics and some aspects of colloidal chemistry. In the course discussed the emulsions, foams and parts of nucleation, cristallization and glass transition and freezing in foods.
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