Learning objectives
To know how to formulate and solve simple physical problems.
Knowledge of units of measure of physical quantities and their relationships.
Knowledge of the basic thermodynamic aspects of the various cooking processes.
Knowledge of the main soft matter structures nd their gastronomic applications.
Prerequisites
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Course unit content
asic topics of mechanics, fluidodynamics, thermodynamics, electricity and soft matter physics.
Full programme
• Measurements and measurement errors
• Point Cinematics
• Stitch and rigid body dynamics
• Principle of Conservation
• Thermology
• Principles of thermodynamics
• Specific heat and latent heat
• Phase transitions
• Electrostatic
• Electric current circuits
• Joule Effect
• Physics of soft matter applied to foods
• Concepts of molecular gastronomy and molecular cooking
Bibliography
D. Halliday, R. Resnick, J. Walker Fondamenti di fisica ed. Ambrosiana
Teaching methods
Lectures
Assessment methods and criteria
One-hour written exam, with 12 multiple-choice questions, with four possible answers. The final score is given by the sum of the scores obtained for each answer: 3 points for each correct answer, -1 point for each wrong answer, 0 for each missing answer. 17 is rounded to 18. Scores above 30 are rounded to 30, except for 36 that is 30 and praise.
Other information
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