Properties Natural and sensorial Foods
Learning outcomes of the course unit
The main objective of this course is to provide students the basic knowledge of food sensorial and physical properties and their means of characterization.
Basic knowledge on unit operations, food chemistry and food microbiology are strictly requested. Moreover, basics of physiscs and statistics are requested.
Course contents summary
Rheology of fluids and solids foods.
Water activity in foods , colour determination, Image analysis.
Basic concepts of rheology of fluids and solids . Analytical techniques to measure viscosity, viscoelasticity and texture of foods. Water activity and its measure, Evaluation of food stability.
Image analysis. Color and its measure, expression of analytical data in different colour spaces. Colloids and emulsions. Discriminant tests and preference procedures for the Sensory analysis of foods.
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 and slides given by the teacher, available from the Elly platform.
Lectures, lab experiences, guided tours.
Assessment methods and criteria
The final exam is in written form given by the student about a chosen topic relating to a part of the course. From the answers given by the student, the teacher tests his/her ability to understand the physical properties of foods as related to technological steps. In addition, specific questions by the teacher will be proposed. From responses the teacher will assess the understanding of the principles of physical food properties The teacher will assess the degree of understanding of the subject by the completeness of the responses and the ability of the student to establish connections between the various topics giving a score commensurate with the expressed understanding and capabilities that will be the score achieved for the overcoming of the module. The final score of the course will be the arithmetic mean of the scores of the two modules.
Moreover, the teacher will continously asks questions to the students during the lessons to understand the extent of comprehension of the class. Consenquently, the final exam will verify the acquired knowledge of the class and the ability of students to apply such knowledge to the solution of case studies