Learning objectives
The main objective of this course is to provide students the basic knowledge of food sensorial and physical properties and their means of characterization. Particular attention will be given to the application of such properties in bakery products and food emulsions.
Course unit content
Basic concepts of rheology of fluids and solids
Analytical techniques to measure viscosity, viscoelasticity and texture of food
Water activity and its measure
Image analysis
Color and its measure
Colloids and emulsions
Sensory analysis
Bakery products
Bibliography
Sensory evaluation of food: principles and practices, H.T. Lawless, H. Heymann, Chapman & Hall, New York, NY, 1998
Sensory evaluation techniques 3rd edition, Meilgaard, Civile, Carr, CRC Press, 1999
Valutazione sensoriale: Aspetti teorici, pratici e metodologici, E. Pagliarini, Hoepli, Milano, 2002
Principles of cereal science and technology 3rd edition, Delcour & Hoseney, AACC International Press, 2010.
Food texture and viscosity, concept and measurement, 2nd edition, Bourne, Academic Press, Food Science and Technology, International Series
Image analysis of food microstructure, Russ, CRC Press, 2005
Lectures notes
Assessment methods and criteria
Written exam that will verify the acquired knowledge on the class subject and the ability to apply such knowledge to the solution of case studies
