PROPERTIES NATURAL AND SENSORIAL FOODS
cod. 1006554

Academic year 2018/19
2° year of course - Second semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Discipline della tecnologia alimentare
Type of training activity
Characterising
42 hours
of face-to-face activities
6 credits
hub: -
course unit
in ITALIAN

Integrated course unit module: Food Technology 1

Learning objectives

The main objective of this course is to provide students the basic knowledge of food sensorial and physical properties and their means of characterization.

Prerequisites

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Course unit content

Basic concepts of rheology of fluids and solids
Analytical techniques to measure viscosity, viscoelasticity and texture of food
Water activity and its measure
Image analysis
Color and its measure
Colloids and emulsions
Sensory analysis

Full programme

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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


Lectures notes

Teaching methods

Lectures

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

Other information

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