STRUCTURE AND PROPERTIES 'NATURAL FOODS
cod. 1001783

Academic year 2011/12
1° year of course - Second semester
Professor
Elena Giovanna Piera VITTADINI
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Discipline delle tecnologie alimentari
Type of training activity
Characterising
48 hours
of face-to-face activities
6 credits
hub: -
course unit
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Integrated course unit module: STRUCTURE AND PROPERTIES 'NATURAL FOODS

Learning objectives

The main objective of this course is to provide students with a deep understanding of the factors that influence macroscropic properties, stability and microstructure of food materials as well as the analytical techniques for physical and sensorial characterization of food.

Prerequisites

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Course unit content

Sensory analysis
Food as complex and multiphases systems: crystalline and amorphous status, phases, first and second order phase transitions, phase transition in food.
Water and food stability
Analytical techniques: thermal analysis (DSC, TGA, DMA), microscopy (light, electronic, confocal, atomic force), image analysis, texture, rheology
Food microstructure: the role of main food components in the construction/transformation-destruction of “food structures”, “food structures” assembly, stability and characterization
Physical properties, microstructure and characterization of food materials

Full programme

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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

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

Food Materials Science: Principles and Practice (Food Engineering Series), Aguilera, Lillford, 2008, Springer

Phase Transitions In Foods, Roos, 1995, Academic Press

Teaching methods

Lectures

Assessment methods and criteria

Written exams

Other information

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2030 agenda goals for sustainable development

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