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.
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
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
