69166 - Physical And Rheological Properties Of Food

Academic Year 2021/2022

  • Teaching Mode: Traditional lectures
  • Campus: Cesena
  • Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)

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.


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

The assessment of learning is through a final written exam of 2 hours, during which it is not allowed to use books, notes, computer media.

The written test will contain a series of multiple choice and open questions. The test aim at assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The final grade is of thirty.

The record of grade takes place on the dates fixed and indicated in Almaesami. It is possible to view the performed test and ask for clarification.

Considering the pandemic in progress, in case of inability to go to the Campus of Food Science in Cesena, an oral exam is scheduled using the Teams platform which, compatibly with the number of applicants, will be carried out on the same day as the written exam in presence, in the same way of connecting using for the lessons.

Teaching tools

Rotational rheometer;
Texture analyser;
Differential scanning calorimeter;
Isothermal calorimeter;
Computer vision system;

Office hours

See the website of Pietro Rocculi


Good health and well-being Industry, innovation and infrastructure Responsible consumption and production

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.