cod. 1001783

Academic year 2018/19
1° year of course - First semester
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Discipline delle tecnologie alimentari
Type of training activity
42 hours
of face-to-face activities
6 credits
hub: -
course unit

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 characterization of food materials.


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Course unit content

Food as complex and multi-phases 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 products (i.e. dairy products, chocolate, bread, ice cream, .)

Full programme

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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

Physical properties of foods: novel measurement techniques and applications Arana, 2012, CRC Press

Teaching methods

Scientific articles: individual reading and class discussion

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.

Other information

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