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Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

PHYSICAL AND MOLECULAR GASTRONOMY
cod. 1000504

Academic year 2008/09
3° year of course - Second semester
Professor
Academic discipline
Fisica della materia (FIS/03)
Field
A scelta dello studente
Type of training activity
Student's choice
24 hours
of face-to-face activities
3 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

Understanding of basic scientific aspects of gastronomy.

Prerequisites

Basic notions of physics, chemistry, biology.

Course unit content

Objective properties and sensory property of food.<br />
The gastronomic object as a complex systems..<br />
Visualproperties.<br />
Gustative and olfacory property.<br />
Tactile and acoustical properties and food microstructure. .<br />
The scientific structure of dishes.

Full programme

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Bibliography

Lecture notes

Teaching methods

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Assessment methods and criteria

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Other information

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