Content (Syllabus outline)

Densimetry. Density of solids, liquids and liquid mixtures. Apparatus. Application
Refractometry. The refractive index of pure substances and mixtures. Refractometers. Differential refractometry. Interferometry. Application.
Polarimetry. Polarimeters. Effects on the angle of planar polarized light. Applications. Rheology. Viscosity liquids and solutions. Methods of measurement. Applications in Food Technology.
Surface tension. Liquids and solutions. Methods of measurement. Applications in Food Technology.
Water activity. Water adsorption on a solid surface. Adsorption isotherms. Thermodynamics of adsorption of gases or vapors. Measurement of relative humidity and water activity.
Potentiometry. Reference electrode. Indicator electrode. Potentiometric titration. Methods for determining the titration end point. Applications in Food Technology.
Conductometry. Applications in Food Technology.
Methods of molecular spectroscopy (UV, V, IR). UV, V-quantitative analysis. Qualitative analysis. Spectrometers. Interpretation of the spectra. IR reflectance techniques. Applications.
Mass spectrometry. Mass spectrometers. Ion sources. Interpretation of the spectra. Applications in Food Technology.
Calorimetry. Termometrična titration. Differential thermal analysis. Applications thermochemical analysis of the food industry.


a) Completed first level university program or FOOD SCIENCE AND NUTRITION. Exam in Chemistry or Analytical Chemistry.
b) The required pre-made commitments: a written report of laboratory work, seminar and colloquium are the conditions for accession to the final exam.