Food Structure
A.Y. 2020/2021
Learning objectives
The course aims at providing students with the knowledge necessary to understand the importance of food structure for technological, sensory, and nutritional properties. The course will be based on a hands-on approach in order to provide a deep knowledge of fundamental principles and methods (both traditional and innovative) for the evaluation of food macrostructure.
Expected learning outcomes
At the end of the course, the students will be able to: choose the suitable method for the structural evaluation of a food material; optimize the analysis conditions; explain the relationship between micro- and macro-structure; elaborate and discuss experimental data; write a technical report.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Laboratories: 24 hours
Lessons: 20 hours
Lessons: 20 hours
Professor:
Alamprese Cristina
Professor(s)