The course aims to provide the student with the basic physical knowledge of the subjects of interest in food and wine, their preparation and preservation (lyophilization, cryopreservation, packaging).
teacher profile teaching materials
Nature Reviews Physics 1, 551–566 (2019).
2. Soft matter food physics—the physics of food and cooking, Thomas A Vilgis. Rep. Prog. Phys. 78 124602 (2015).
Programme
There is no fixed program, and the topics discussed in class will be selected by the students according to their interests and curiosity. The idea behind this course is to train the students to look at the scientific literature on soft matter adapted and applied to food-related problems, encouraging them to investigate further a chosen topic, possibly designing a simple experiment testing the acquired knowledge, and to collect all this activities in a short paper.Core Documentation
1. Soft condensed matter physics of foods and macronutrients, Salvatore Assenza & Raffaele Mezzenga.Nature Reviews Physics 1, 551–566 (2019).
2. Soft matter food physics—the physics of food and cooking, Thomas A Vilgis. Rep. Prog. Phys. 78 124602 (2015).
Type of delivery of the course
Lectures will be organised in the classroom, on topics selected by the students after a introduction to soft matter and to its application to food-related problems.Type of evaluation
Students will write a short paper, describing what they have done on the chosen topic. This paper will be presented to the class.