Food Structure: Concepts and Methods
A.Y. 2024/2025
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: First 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
First 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
Professor:
Alamprese Cristina
Shifts:
Turno
Professor:
Alamprese CristinaProfessor(s)