Learning objectives
<br />Understanding of physical and sensorial properties of food igredients and foods item. Knowledge of the methods for their evaluation.
Course unit content
<br />- Rheology: <br />- Fluids <br />- Solids <br />o Crystalline and amorphus state<br />o First and second order phase transitions<br />o Phase transitions in food components<br />- Methods of analysis: viscometry. Rheometry, rheology, thermal analysis (dsc; tga; dma), microscopy (light, electronic, confocal), image analysis, colorimetry, .<br />- Sensory analysis<br />o Variables in sensory evaluation<br />o Panel (selection and training)<br />o Sensory tests (hedonic, discrimination, descriptive)<br />
Bibliography
<br />- SENSORY EVALUATION TECHNIQUES 3rd edition, Meilgaard, Civile, Carr, CRC Press, 1999<br />- PHASE TRANSITIONS IN FOODS, Roos, Academic Press, 1995<br />- FOOD TEXTURE AND VISCOSITY, CONCEPT AND MEASUREMENT, 2nd edition, Bourne, Academic Press, Food Science and Technology, International Series<br />- IMAGE ANALYSIS OF FOOD MICROSTRUCTURE, Russ, CRC Press, 2005<br />- LECTURES NOTES