Learning outcomes of the course unit
Basic and fundamental knowledge of classical physics and its methodologies, with particular regard to the concept of energy and of transformation between different forms of energy.
Basic knowledge of the states of ordered and disordered matter that are relevant in gastronomy.
Basic knowledge of modern cooking techniques based on physical ideas.
Course contents summary
AN OUTLINE OF ELECTRICITY AND MAGNETISM
STRUCTURE OF MATTER
GASTRONOMIC APPLICATIONS OF PHYSICS
PHYSICAL TECHNIQUES IN THE AVANT-GARDE KITCHEN
C. Van der Me rwe
(Collana Schaum)<BR>Etas libri
A.Eintein-L.Infeld, L'evoluzione della fisica, Boringhieri
Oral lectures and practical demonstrations
Multiple-choice written exam, with physics exe