CH3081E PHYSICAL CHEMISTRY

1. General information
Course title Physical Chemistry
(for Food Engineering and Technology)
Course code: CH3081E
Credit hours 2(2-1-0-4)
- Lecture: 30 hours
- Exercises: 15 hours
- Experiments: 0
Pre-requisite courses CH1018E (General Chemistry)
Corequisite courses:
2. Course Description: The contents of this course cover all the fundamental and specific
knowledge of physical chemistry, which are dispensable to Food Technology and
Bioengineering. The course provides students with aspects of thermodynamics, surface
phenomena, colloidal systems, and their applications in food engineering and technology.
After completing the course, students will be able to interpret physicochemical properties
of homogeneous systems, dispersed systems, and processes in the systems and apply the
knowledge in the field of Food Engineering and Technology.
3. Goals and Expected learning outcomes
After completing this course, students will be able to:
Goals/Course Contribution to
learning Description of course’s goals/CLOs * PLOs**/ (I/T/U)
***
outcome Level
[1] [2] [3]
M1 Demonstrate a broad knowledge and [1.1] (I/T/U)
understanding of advanced physical chemistry
M1.1 Review aspects of thermodynamics [1.1] (I/T)
M1.2 Interpret the surface phenomena and adsorption [1.1] (T)
M1.3 Interpret physical and chemical properties of colloid [1.1] (T/U)
M2 Apply knowledge of physical chemistry in the [1.5] (T/U)
field of food engineering and technology
M2.1 Predict the physical and chemical properties of real [1.5] (T/U)
solutions and phase equilibria in practical systems
M2.2 Evaluate the effect of surface phenomena and [1.5] (T/U)
adsorption in food engineering and technology
M2.3 Propose the solution to solve realistic problems of [1.5] (T/U)
colloidal systems in food engineering and
technology.
M3 Develop personal and soft skills [2.4; 3.1; 3.3] (U)
M3.1 Manage time [2.4] (U)
M3.2 Practice teamwork skill [3.1] (U)
M3.3 Use English effectively in communicating [3.3] (U)
 * (***)
CLOs: Course Learning Outcomes; PLOs: Program Learning Outcomes; (I/T/U):
(Introducing/Teaching/Utilizing)
4. Textbooks and references
[1] Elements of Physical Chemistry (6th edition), P. Atkins and J. de Paula, OUP Oxford,
(2013).
[2] An Introduction to the Physical Chemistry of Food, J. N. Coupland, Springer, New York,
(2014).
[3] Introduction to the Physical Chemistry of Foods, C. Ritzoulis. CRC Press (2013).
Further readings
[4] Physical Chemistry of Foods, Pieter Walstra, Marcel Dekker, Inc. New York (2003)

5. Assessments and exams

Grade module Assessment method Description CLOs Weight
[1] [2] [3] [4] [5]
A1. Progress 40%
assessment (*)
A1.1. Assignment Lab report M1.1, M1.2, 10%
M1.3, M2.1,
M2.2, M2.3,
M3.1, M3.2,
M3.3
A1.2. Mid-term exam Paper test M1.1, M2.1, 30%
M3.1,M3.3

A2. Final exam A2.1. Final exam Paper test M1.2, M1.3 60%
M2.2, M2.3,
M3.1, M3.2,
M3.3
* Progress assessment can be adjusted with regard to the class attendance of the student
(between [-2, +1] according to the policy of Hanoi University of Science and Technology)

6. Teaching schedule
Teaching
Week Content CLOs strategies and Assessment
learning activities
[1] [2] [3] [4] [5]
1, 2 Introduction to the course M1.1 - Lecturing A1.1
Chapter 1. Aspects of M2.1 - Pre-course mini- A1.2
Thermodynamics M3.1 test (multiple
1.1 Review on basic concepts of M3.2, choices)
thermodynamic chemistry M3.3 -Group/class
1.2. Physical equilibria: pure discussion
substances
1.2.1. Definitions and concepts - Q&A
1.2.2. Condition of stability. The - Project report on
Gibbs’ phase rule thermodynamics
and
 Teaching
Week Content CLOs strategies and Assessment
learning activities
[1] [2] [3] [4] [5]
1.2.3. Phase transitions of pure thermodynamic
substances. Clapeyron chemistry
equation and its derivative.
- Reading textbooks
1.2.4. Phase diagrams of typical
materials before the class
Case study: Supercritical fluids
Exercises
(textbook: [1], chapter 1- 5)
3 Chapter 2. Properties of M1.1, - Lecturing A1.2
mixtures M2.1, -Group/class
2.1. Thermodynamic description of M3.1, discussion in class
mixture M3.3 (seminar)
- Partial molar properties
- Q&A
- Spontaneous mixing
2.2. Ideal solutions and ideal-solute - Homework
solutions: the Raoult law and the - Reading textbooks
Henry law before the class
2.3. Real solutions: activities
2.4. Colligative properties
Exercises
(textbook [1], Chapter 6)
4, 5 2.5. Phase diagram of mixtures M1.1, - Lecturing A1.1
2.5.1. Mixtures of volatile liquids. M2.1, -Group/class A1.2
Solution-vapour equilibria M3.1, discussion
- Ideal binary mixtures
- Real binary mixtures M3.2, - Presentation
- Component separation using M3.3 - Homework
distillation. Konovalov’s Rules
- Reading textbooks
2.5.2. Liquid-liquid phase diagrams
2.5.3. Liquid-solid diagrams before the class
2.5.4. The Nernst distribution law
Exercises
(textbook [1], Chapter 6)
6 2.4. Electrolyte solutions M1.1, - Lecturing A1.2
2.4.1. Ionic equilibria M2.1, - Quiz (multiple
2.4.2. The pH of a solution M3.1, choices)
2.4.3. Colligative properties of M3.3
ionic solutions. Van’t Hoff
-Group/class
factor discussion
2.4.4. Debye – Hückel theory - Q&A
2.4.5. The immigration of ions - Homework
Exercises - Reading textbooks
(textbook [1], Chapter 8 and chapter before the class
9 (sections 9.1 -9.2)
 Teaching
Week Content CLOs strategies and Assessment
learning activities
[1] [2] [3] [4] [5]
7,8 Chapter 3. Surface phenomena M1.2, - Tutoring of A2.1
3.1. Basic definitions and concepts M2.2, exercise and
3.2. Surface tension and M3.1, homework solution
determination methods M3.2, - Lecturing
3.3. Surfactants M3.3 -Group/class
3.3.1. Structure of a surfactant
3.3.2. Types of surfactants discussion
3.3.3. Effect of surfactants on the - Q&A
surface tension of a liquid - Reading
3.4. Sorption. Gibbs’s isotherm. textbooks before
Exercises the class
(textbook [2], Chapter 5)

9 3.5. Wetting phenomena M1.2, - Lecturing A2.1

3.5.1. Contact angles and wetting M2.2,
3.5.2. Contact angles and surface - Quiz (multiple
M3.1, choices)
tension: Young equation
3.5.3. Measuring contact angles M3.3 -Group/class
3.6. Capillary phenomena discussion
3.6.1. Curved surfaces. The Laplace
- Q&A
pressure
3.6.2. Capillary rise - Reading
3.6.3. Vapor pressure on a curved textbooks before
surface. Kelvin equation the class
Case study: Capillary condensation
Exercises
(textbook [2], Chapter 5)
10,11 Chapter 4. Adsorption M1.2, - Lecturing A2.1
4.1. Definitions and concepts M2.2,
- Adsorption, adsorbent, and - Q&A
M3.1, - Reading
adsorbate
- Adsorption vs. absorption M3.3 textbooks before
- Specific surface area (So) the class
- The extent of adsorption
- Heat of adsorption
- Physisorption and chemisorption
4.2. Adsorption isotherms
4.2.1. Langmuir isotherm
4.2.2. BET isotherm
4.2.3. Freundlich isotherm
4.3. Applications of adsorptions
Exercises
(textbook [1], Chapter 18, section
18.3 – 18.4 )
12 Chapter 5. Polymer M1.2, - Lectures A1.1
5.1. Introduction M2.2,
5.2. Shapes of molecules - Quiz (mini-test) A2.1
M3.1, -Group/class
- Polymer molecules
- Protein molecules M3.2, discussion
- Polysaccharide molecules M3.3 - Q&A
 Teaching
Week Content CLOs strategies and Assessment
learning activities
[1] [2] [3] [4] [5]
5.3. The viscosity of dilute polymer - Reading
solutions textbooks before
Exercises the class
(textbook [2], Chapter 7) - Presentation
12 Chapter 6. Dispersions M1.3, - Lecturing A2.1
6.1. Dispersions M2.3, - Q&A activity
6.1.1. Introduction M3.1,
6.1.2. Characteristics of dispersions - Group discussion
M3.3
6.1.3. Interparticle forces - Reading
6.1.4. Dispersion stability textbooks and
6.1.5. Dispersion Rheology references before
Exercises the class
(textbook [2], Chapter 8)

13 6.2. Colloidal systems M1.3, - Lecturing A2.1

6.2.1. Properties of colloids M2.3,
- Optical properties (light - Class/group
M3.1, discussion
scattering and light absorption)
- Electrokinetic properties M3.2, - Reading
- Kinetic properties M3.3 textbooks and
6.2.2. Preparation and purification references before
of a colloid the class
6.2.3. Coagulation of a colloid
Exercises
(textbook [3], Chapter 9)
14 6.3. Emulsions M1.3, - Lecturing A1.1
6.3.1. Definitions and classification M2.3,
of emulsions - Class discussion A2.1
M3.1, - In-class
6.3.2. Choice of emulsifiers
6.3.3. Preparation and destruction M3.2, presentation (topic:
of emulsions M3.3 Gels and Foams)
6.4. Foams
- Reading
6.5. Gels
6.5.1. Introduction textbooks and
6.5.2. Network formation references before
6.5.3. Gel Rheology the class
Exercises
(textbook [3], Chapter 11, textbook
[2], Chapter 9)
15 Summary and review M1, - Tutoring
- Reviewing M2, - Class discussion
- Guidance of problem solutions M3

7. Course policies
Maximum 4 absences during the course
8. Date of approval………………………

Chair of the Traning Program Course Development Team

 Development Committee

TS. Nguyen Van Anh TS. Nguyen Thu Ha

9. Course update progress

To be applied
Approval
No. Updated content from Note
Date
semester/cohort
1 Brief description of the course 2019 K64
2 The first version of the full syllabus was 2020 K64
released
3 Revision of the course learning outcomes August 2021.1/K64
2021