The main objective of this course is to provide students the basic knowledge of food sensorial and physical properties and their means of characterization.
Course contents summary
Basic concepts of rheology of fluids and solids
Analytical techniques to measure viscosity, viscoelasticity and texture of food
Water activity and its measure
Color and its measure
Colloids and emulsions
Sensory evaluation of food: principles and practices, H.T. Lawless, H. Heymann, Chapman & Hall, New York, NY, 1998