Food Structure

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.

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.