The objective of the course is the study of physicochemical properties of foods and the examination of the effects of the applied physical and chemical processes on the food preservation, safety and quality.
Laboratory exercises aim at:
- linking the theory with laboratory practice
- learning of some basic laboratory techniques used in physical chemistry of foods
- calculating and evaluating parameters related to physicochemical phenomena
The main objective is to undertake initiatives, to make quick decisions and produce new research ideas
General Abilities
