LV EN RU DE FR

Physical and Colloidal Chemistry I

Course developer

Course abstract

Studies subject "Physical and Colloidal Chemistry I" inspect chemical thermodynamic, phase equilibrium, the theoretical principles of various processes, solutions properties, chemical kinetic, electrochemistry.

Learning outcomes and their assessment

Knowledge: about generality, occurrences and processes of physical and colloidal chemistry related to food science and food technology;
skills: to use theoretical and practical knowledge to carry out professional and innovative research activities. Able to solve issues and discuss various aspects with specialists of food industry;
competence: to acquire, select, analyze and use information independently, to make and explain decisions and solve complex scientific and professional issues.

Compulsory reading

1. Alksnis U., Kļaviņš Z., Kūka P., Ruplis A. Fizikālā un koloidālā ķīmija. Rīga: Zvaigzne, 1990. 424 lpp.
2. Atkins P. W. Physikalische Chemie. Weinheim etc.: VCH, 1996. 1106 p.
3. Engel T., Reid P. Physical Chemistry. San Francisco etc.: Pearson Education, Inc., 2006. 1061 p.
4. Kūka P., Dūma M. Fizikālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 101 lpp.

Further reading

1. Shultz J. M. Chemistry for Engineers. Boston etc.: Houghton Mifflin Company, 2007. 522 p.
2. Walstra P. Physical Chemistry of Foods. New York etc.: Marcel Dekker, Inc., 2003. 807 p.
3. Wedler G. Lehrbuch der Physikalischen Chemie. Weinheim etc.: Wiley - VCH, 1997. 1070 p.

Periodicals and other sources

1. Food Quality and Preference Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.
2. Food Science and Technology International. Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738.