The course aims to provide students with the basic knowledge of physics, with particular regard to mechanics and fluid dynamics to provide them with the cultural prerequisites necessary to learn about the transformations to which food matrixes are subjected in food technology processes.
Expected learning outcomes
At the end of the course the students will know the main physical quantities, their dimensions and units of measurement. The student will be able to recognize and solve formally and numerically simple physics problems, related to the technological and research practices mainly used in food technology.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)