Elements of Physics

A.Y. 2022/2023
8
Max ECTS
80
Overall hours
SSD
FIS/03 FIS/05
Language
Italian
Learning objectives
The course aims to provide basic knowledge of electromagnetism, and mechanisms of heat transfer, fluid mechanics and gas vapor mixtures, illustrating some applications in the catering sector.
Expected learning outcomes
The student will acquire the knowledge for the correct interpretation of physical phenomena and related laws. He will have the ability to address and solve numerical exercises applied to cases of interest in the agri-food sector.
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
More specific information of the delivery modes of training activities for academic year 2022/2023 will be provided in the coming months, based on the evolution of the public health situation.
Course syllabus
FUNDAMENTALS OF ELEMENTARY PHYSICS Scalar and vector fundamental physical quantities. Units of measure. Elements of elementary trigonometry.

MECHANICS Position and time law, speed and acceleration.
Uniform and uniformly accelerated motion. Rotational motion and angular velocity. Strength and mass. Principles of dynamics. Weight and gravitational force. The friction. Work and kinetic energy. Conservation of mechanical energy. Mechanical power.

Fundamentals of electromagnetism
-> Electric charge, Coulomb's law, electric fields, electric potential
-> Electric current, electrical resistance and capacity, Ohm's law, electrical circuits with resistors and capacitors, Joule effect, power of a circuit
-> Magnetic fields, Lorentz's force, motion of electric charges in magnetic fields, the induction stove
-> The Hertz experiment, electromagnetic waves, the relationship between the electric and magnetic fields in an electromagnetic waves. Energy and power transfered by an electromagnetic wave

Fundamentals of heat transfer phenomena
-> Basic concepts: flux, temperature, heat, volume, density, pressure, specific heat, energy conservation, steady state conditions
-> Heat transfer phenomena
-> Conduction: Fourier's law, thermal conduction, conduction through simple and composite walls
-> Convection: natural and forced convection, heat exchange through conduction and convection, thermal resistance, analogy with electrical resistance, equivalent circuits
-> Radiative exchange: Planck's law, Stefan Boltzmann and Wien laws, heat exchange between objects with simple geometry

Applications in the field of food treatment
-> Overview of conventional and non conventional food treatment methods
-> Treatments with ohmic heating
-> Treatments with pulsed electric fields
-> Treatments with pulsed light
Prerequisites for admission
Elementary algebra, trigonometry, logarithms, functions, derivatives and definite integrals with geometrical interpretations
Teaching methods
The course is based on lessons and drills regarding the topics discussed during the theory lessons
Teaching Resources
Slides available on Ariel

Suggested books:
-> Serway, Principles of Physics, Brooks/Cole
-> Y.A. Cengel, Heat transfer, McGraw-Hill
Assessment methods and Criteria
The exam is written and the student must solve exercises in which he/she demonstrates his/her understanding of the theoretical concepts discussed in the course. The exam can be split into two parts or taken in a single occurrence covering the two course modules.

Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.

In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
FIS/03 - PHYSICS OF MATTER
FIS/05 - ASTRONOMY AND ASTROPHYSICS
Practicals: 32 hours
Lessons: 48 hours