STRUCTURE AND PROPERTIES 'NATURAL FOODS
Learning outcomes of the course unit
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.
Course contents summary
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, …)
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
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.