Study programmes / C-FT Chemistry and Food Technology / Physical and Mechanical Characteristics of Foods
Course code:FMVP
Course title in language of instruction:Fyzikální a mechanické vlastnosti potravin
Course title in Czech:Fyzikální a mechanické vlastnosti potravin
Course title in English:Physical and Mechanical Characteristics of Foods
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/1
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor; master continuing
Semester:SS 2019/2020 - FA
Name of lecturer:prof. Ing. Jaroslav Buchar, DrSc. (lecturer, tutor)
doc. Ing. Vojtěch Kumbár, Ph.D. (instructor, lecturer)
doc. Ing. Šárka Nedomová, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Sylvie Ondrušíková (instructor, lecturer)
Ing. Roman Pytel (instructor, lecturer)
Prerequisites:Bachelor State Examination
Aims of the course:Presentation of main physical and mechanical properties of different foodstufs. Different technical and practical problems will be solved. The student will be trained in solving of technical problems.
Course contents:
1.Main quantities. Units and definitions. Problem statement. (allowance 2/0)
a.Survey of units
b.Selected fundamental constants in SI units

2.Introduction to rheology (allowance 2/0)
b.Deborah number
c.Examples of application in food production

3.Mechanical properties of solid food (allowance 4/3)
c.Young`s modulus, Poissson`s ratio, bioyield, fracture toughness

4.Mechanical properties of viscoelastic food (allowance 3/1)
a.Main rheological models
b.Constitutive equations, stress relaxation

5.Rheology of liquid food (allowance 4/2)
b.Flow properties
c.Numerical simulation of some problems

6.Food rheology (allowance 2/2)

7.Thermal properties, heat conduction and heat capacity, measurement techniques (allowance 3/0)
a.Heat transfer
b.Experimental methods
c.Numerical simulation, food sterilisation

8.Optical properties, colorimetry (allowance 2/2)
a.The influence of food storage
b.Colour system

9.Electrical and dielectrical properties (allowance 2/2)
a.Food quality evaluation
b.Pulsed electrical field and microorganism deactivation
c.Evaluation of food composition
d.Microwave heating

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-ability to solve problems
-ability to work independently
-professional knowledge

Specific competences:
-Acquisition knowledge about qualitative parameters of food production
-Acquisition knowledge of technology processing
-Acquring knowledge of food rheology properties
-The ability of orientation in main physical and mechanical properties of different foodstufs
-The ability to food quality evaluation by its physical properties
-The ability to solving of technical problems with food processing

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Submission of a seminar work and participation in exercises.
30 min oral exam with minimal requirements 70 % for passing.
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice6 h
     laboratory work6 h
     preparation for exam54 h
     writing of seminar paper18 h
Total112 h

Basic reading list
  • SEVERA, L. -- NEDOMOVÁ, Š. Fyzikální a mechanické vlastnosti potravin. 1st ed. Brno: Mendelova univerzita v Brně, 2011. 116 p. ISBN 978-80-7375-521-8.
  • BUCHAR, J. -- SEVERA, L. Fyzika I. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 1999. 159 p. ISBN 80-7157-382-5.
  • BLAHOVEC, J. Zemědělské materiály. ČZU v Praze, 1993.
  • Materiály a člověk: Netradiční úvod do současné materiálové vědy. 1st ed. Praha: Encyklopedický dům, 1999. 228 p. ISBN 80-86044-13-0.
Recommended reading list
  • CHANES, J W. Engineering and Food for the 21st Century. London,New York,Washington,D.C1: CRC Press LLC, 2002. 1055 p. ISBN 1-56676-963-9.