Basic Information
Introduction# Structure and Properties of Food and Biological Materials and Their Significance in The Relevant Technological Fields. Structure and Properties of Liquid Water and Ice Solutions, Ion Specific Effects, Saccharides and Their Effects, Surface Tension, Capillarity and Wetting, Nucleation and Crystallization Freezing, Glass Transition Polymers# Types of Polymers in Biotechnology And Food Bond Types, Conformations, Configurations, Basic Polymer Physics, Polymer Solution Thermodynamics, Rheology and Structure, Polymerization and Gelation, Gel Swelling and Shrinkage, Self Assembling Systems, Colloidal Systems Stability.
Faculty: Biotechnology and Food Engineering
|Graduate Studies
Course with no extra credit
64238 - Biomaterial Science and Technology 64250 - Biomaterial Science and Technology
Semestrial Information
Weekly Hours
3 Academic Credit • 2 Lecture Hours • 2 Discussion Hours
Registration Groups
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Weekly Hours
3 Academic Credit • 2 Lecture Hours • 2 Discussion Hours
Notes
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בחלק מהשבועות ההרצאה תמשך שעתיים ובחלק מהשבועות תמשך 3 שעות.
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לוז להרצאות ותרגולים יפורסם בתחילת הסמסטר.
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Weekly Hours
3 Academic Credit • 2 Lecture Hours • 2 Discussion Hours
Responsible(s)
Yoav Livney
Notes
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ההרצאות יועברו בחדר 300
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בחלק מהשבועות ההרצאה תמשך שעתיים בחלק מהשבועות ההרצה תשמך שלוש שעות
Exams
Session A: 12-07-2021 Session B: 10-10-2021Registration Groups
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