Mathematics and Physics applied to Gastronomy
Learning outcomes of the course unit
To learn the fundamentals of mathematics and physics required for next scientific courses.
To be able to calculate simple limits, derivatives and integrals.
To know how to formulate and solve simple physical problems.
Knowledge of units of measure of physical quantities and their relationships.
Knowledge of the basic thermodynamic aspects of the various cooking processes.
Knowledge of the main soft matter structures and their gastronomic applications.
Course contents summary
Basic topics of real analysis, linear algebra, probability theory and statistics, mechanics, fluidodynamics, thermodynamics, electricity and soft matter physics.
• Numerical sets
• Measurements and measurement errors
• Point Cinematics
• Stitch and rigid body dynamics
• Principle of Conservation
• Principles of thermodynamics
• Specific heat and latent heat
• Phase transitions
• Electric current circuits
• Joule Effect
• Physics of soft matter applied to foods
• Concepts of molecular gastronomy and molecular cooking
Marco Abate, "Matematica e Statistica - Le basi per le scienze della vita", McGraw-Hill
D. Halliday, R. Resnick, J. Walker Fondamenti di fisica ed. Ambrosiana
Assessment methods and criteria
One-hour written exam, with multiple-choice questions. As a rule these are 12 questions, 6 of maths and 6 of physics, with four possible answers. The final score is given by the sum of the scores obtained for each answer: 3 points for each correct answer, -1 point for each wrong answer, 0 for each missing answer. 17 is rounded to 18. Scores above 30 are rounded to 30, except for 36 that is 30 and praise.