{"id":257,"date":"2025-08-22T01:26:59","date_gmt":"2025-08-22T05:26:59","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=257"},"modified":"2025-08-22T01:27:07","modified_gmt":"2025-08-22T05:27:07","slug":"coloides-en-alimentos","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=257","title":{"rendered":"Coloides en Alimentos"},"content":{"rendered":"\n

IDENTIFICACION.<\/strong><\/p>\n\n\n\n

NOMBRE DE LA ASIGNATURA<\/td>: COLOIDES EN ALIMENTOS<\/strong><\/td><\/tr>
FACULTAD<\/td>: FACSA<\/td><\/tr>
UNIDAD ACADEMICA<\/td>: Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba HORAS<\/td>: TEORIA: 2<\/td> <\/td>LABORATORIO: 4<\/td><\/tr>
N\u00ba CREDITOS<\/td>: 4<\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DESCRIPCION Y OBJETIVOS.<\/strong><\/p>\n\n\n\n

DESCRIPCION:<\/strong>El curso ofrece una visi\u00f3n de la fisicoqu\u00edmica aplicada a la problem\u00e1tica coloidal en el procesamiento de alimentos, tales como las causas de estabilidad e inestabilidad de los sistemas coloidales, los factores que influyen en las propiedades de los sistemas t\u00edpicos y la forma pr\u00e1ctica de abordar algunas problem\u00e1ticas t\u00e9cnicas.<\/td><\/tr>
 OBJETIVOS: <\/strong>Al final de la asignatura el alumno ser\u00e1 capaz de:Analizar la naturaleza multif\u00e1sica y coloidal de la mayor\u00eda de los alimentos y los aspectos termodin\u00e1micos y cin\u00e9ticos que controlan su estabilidad.Comprender los fundamentos fisicoqu\u00edmicos que rigen los procesos de preparaci\u00f3n, las propiedades f\u00edsicas y organol\u00e9pticas y la estabilidad estructural de los alimentos de naturaleza coloidal.Reconocer la funcionalidad de componentes y aditivos en los alimentos coloidales. <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

RESUMEN DE UNIDADES PROGRAMATICAS.<\/strong><\/p>\n\n\n\n

 <\/td> <\/td>N\u00ba Horas<\/td><\/tr>
01.<\/td>Estructura y estabilidad coloidal<\/td>09<\/td><\/tr>
02.<\/td>Laboratorio N\u00ba 1<\/td>03<\/td><\/tr>
03.<\/td>Fen\u00f3menos de gelificaci\u00f3n<\/td>09<\/td><\/tr>
04.<\/td>Laboratorio N\u00ba 2<\/td>03<\/td><\/tr>
05.<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>02<\/td><\/tr>
06.<\/td>Actividad superficial y emulsionantes alimentarios<\/td>09<\/td><\/tr>
07.<\/td>Laboratorio N\u00ba 3<\/td>03<\/td><\/tr>
08.<\/td>Emulsiones<\/td>09<\/td><\/tr>
09.<\/td>Laboratorio N\u00ba 4<\/td>03<\/td><\/tr>
10.<\/td>Espumas<\/td>08<\/td><\/tr>
11.<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>02<\/td><\/tr>
 <\/td>TOTAL HORAS:<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

METODOLOGIA.<\/strong>El curso est\u00e1 organizado sobre la base de clases te\u00f3ricas utilizando medios audiovisuales, Internet, trabajos en grupos, discusi\u00f3n sobre t\u00f3picos espec\u00edficos, con la finalidad de lograr la comprensi\u00f3n de las unidades program\u00e1ticas. La teor\u00eda se complementar\u00e1 con actividades pr\u00e1cticas basadas en una adecuada selecci\u00f3n de metodolog\u00edas instrumentales de alimentos.<\/p>\n\n\n\n

EVALUACION: <\/strong>La evaluaci\u00f3n se har\u00e1 conforme a los siguientes criterios: seminarios, cert\u00e1menes, informes de laboratorio, tareas y\/o trabajos.<\/p>\n\n\n\n

BIBLIOGRAFIA.<\/strong><\/p>\n\n\n\n

    \n
  1. BECKETT, S.T. 1995. Physico-Chemical aspects of food processing. Blackie Academic & Professional, Bishopbriggs, Glasgow.<\/li>\n\n\n\n
  2. BINKS, B.P. 1998. Modern aspects of emulsion Science. Royal Society of Chemistry, Cambridge, UK.<\/li>\n\n\n\n
  3. DICKINSON, E & LORIENT, E. 1995. Food Macromolecules and Colloids. The Royal Society of Chemistry. Cambridge, UK<\/li>\n\n\n\n
  4. DICKINSON, E. & MILLER, R. 2001. Food Colloids: Fundamentals of formulation. Royal Society of Chemistry, Cambridge, UK.<\/li>\n\n\n\n
  5. DICKINSON, E. 1992. An Introduction to food colloids. Oxford Science Publications, Oxford,UK.<\/li>\n\n\n\n
  6. DICKINSON, E. & VAN VLIET, T. 2003. Food Colloids: Biopolymers and Materials. Royal Society of Chemistry, Cambridge, UK.<\/li>\n\n\n\n
  7. MCKENNA, M. 2003. Texture in Food. Volume 1: Semi-solid foods. Woodhead Publishing limited, USA.<\/li>\n\n\n\n
  8. SCHWARTZBERG, H.G. & HARTEL. R.W. 1992. Physical chemistry of food. IFT. Basic Symposium Series. Marcel Dekker. Inc., New York, USA.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    IDENTIFICACION. NOMBRE DE LA ASIGNATURA : COLOIDES EN ALIMENTOS FACULTAD : FACSA UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS : TEORIA: 2   LABORATORIO: 4 N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION:El curso ofrece una visi\u00f3n de la fisicoqu\u00edmica aplicada a la problem\u00e1tica coloidal en el procesamiento de alimentos, tales […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"boxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-257","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=257"}],"version-history":[{"count":2,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/257\/revisions"}],"predecessor-version":[{"id":259,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/257\/revisions\/259"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}