69166 - Physical And Rheological Properties Of Food

Learning outcomes

The main purpose of the course is to provide theoretical and practical knowledge on rheology, colorimetry, calorimetry and food microstructure in order to supply the capability for right control procedures, during formulation, processing and preservation of liquid and solid foods.

Course contents

Colorimetry and computer vision techniques: definition of colour; colour perception; colour measurement; colour spaces; colour scales; computer vision systems (CVS): principles, image acquisition and use of specific software; application in food science and technology.

Calorimetry: definition of thermal analysis; thermogravimetry; differential scanning calorimetry (DSC) and differential thermal analysis (DTA); isothermal calorimetry; thermal properties of food. Rheology: definition of rheology and texture; fundamental rheology: viscosity measurements; static measurements; dynamic measurements; empirical rheology: texture Profile Analysis (TPA); cutting measurements; compression tests; application in food science and technology.

Food micro- and ultra-structure.

Readings/Bibliography

Recommended reading:

Lectures notes and selected papers from various journals and conferences given during lectures.

Additional reading:

S. Palazzi. “Colorimetria. La scienza del colore nell'arte e nella tecnica”. Nardini Editore, 1995.

J.C. Russ. “The image processing handbook” 2nd edition. CRC Press, London,1995.

M. Riva, A. Schiraldi. “Applicazioni della calorimetria ai prodotti alimentari”. Raisa, 1992.

M.A. Rao, J.F. Steffe. “Viscoelastic properties of foods”. Elsevier applied science, 1992.

M.C. Bourne. “Food texture and viscosity”. Academic press, 1982.

Teaching methods

Lectures; practical class in laboratory.

Assessment methods

Learning is assessed by a final written test with 25 multiple-choice questions (1 point for each correct answer) and 5 open questions (with a score between 2 and 5 points per question). The final score (out of 30) is then calculated proportionally.

Points are only deducted for incorrect answers to multiple-choice questions.

Students have 120 minutes to complete the written test.

The test aims to assess and verify the skills and knowledge acquired across the topics covered throughout the course.

During the written exam, students will address the topics covered in lectures and seminars and will be assessed, especially in the case of open-ended questions, based on the following criteria: (i) knowledge of the content and ability to delve deeper into and connect the topics covered; (ii) critical thinking and clarity of presentation; (iii) correct technical and scientific language.

The written exam can carry a maximum score of 30 points, possibly with honors. Educational gaps and/or inappropriate language—even in the context of minimal knowledge of the exam material—will result in a failing grade.

Exam dates are scheduled during the designated time slots established within the program, and students may register for the written exam exclusively using the methods provided by the Alma Esami online system by the deadline indicated on the website.

Eligible students may contact the instructor to schedule a possible exam outside of exam dates.

It is possible to view the assignment and ask for clarifications.

Students with learning disabilities (LD) or temporary or permanent disabilities: please contact the relevant University office promptly (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). The relevant office will then advise the affected students of any accommodations. These accommodations must be submitted to the instructor for approval 15 days in advance, who will evaluate their suitability, including in light of the course's learning objectives.

Teaching tools

Projector;
Rotational rheometer;
Texture analyser;
Differential scanning calorimeter;
Isothermal calorimeter;
Computer vision system;
Colorimeter;
Viscosimeters.

In order to participate to the laboratory activities, the students must attend the course 1, 2 and 3 on safety risks. All the information are reported at the following link:[https://www.unibo.it/it/servizi-e-opportunita/salute-e-assistenza/salute-e-sicurezza/sicurezza-e-salute-nei-luoghi-di-studio-e-tirocinio]

Office hours

See the website of Pietro Rocculi