Learning objectives
The objectives of the course are the following:
1. to show that thermodynamics is the foundation for understanding the main machinery related to food stability;
2. to give an outline of colloidal chemistry and relate its principles to structural and functional properties of food;
3. to develop the ability to characterize food materials with a multi-dimensional and multi-analytical approach;
4. to develop the ability to understand the effect of formulation and process on the physico-chemical and functional properties of food materials.
Course unit content
The class comprehends two modules dealing with, respectively, the basic principles of physical-chemistry (Module 1, 1001782), and their application in food products (Module 2, 1001783).
Bibliography
Pieter Walstra, Physical Chemistry of Foods, Marcel Dekker, Inc, New
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
Lectures (with ppt presentations and computer presentations, available to the students)
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.
In the case of the necessity to integrate with the remote mode due to the persistence of the health emergency, the exams will be carried out through oral questions in a remote mode.
