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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 SENSORY PROPERTIES OF FOODS AND THEIR EVALUATION
cod. 18432

Academic year 2007/08
1° year of course - First semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Discipline e tecnologie agroalimentari
Type of training activity
Characterising
32 hours
of face-to-face activities
4 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

<br />Understanding of physical and sensorial properties of food igredients and foods item. Knowledge of the methods for their evaluation.

Prerequisites

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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 />

Full programme

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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

Teaching methods

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Assessment methods and criteria

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Other information

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