Food Structure: Concepts and Methods
A.Y. 2023/2024
Learning objectives
The aim of the course is to make aware the students of the importance of the food structure for technological, sensory, and nutritional properties. Students will be provided with the fundamental principles and methods (both traditional and innovative) for the evaluation of food structure.
Expected learning outcomes
At the end of the course, students will be able to: choose the suitable method for the structural evaluation of a food material; optimize the analysis conditions; 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 can be attended as a single course.
Course syllabus and organization
Not activated in the 2023/2024 academic year
Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Field activity: 8 hours
Laboratories: 8 hours
Lessons: 24 hours
Laboratories: 8 hours
Lessons: 24 hours