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).
3. Lecture notes
Programme
In this academic year the course will treat beer as a case study of soft matter. In particular, we will talk about fluids (ideal and real) and foams. Skills will be acquired on the main spectroscopic techniques to characterize the beer fluid and a beer will be made in the micro-brewery in the laboratory.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).
3. Lecture notes
Attendance
Attendance at the course is mandatory.Type of evaluation
Students will be asked to write a short document, with the style of a scientific article, with the account of the activities carried out on one of the topics covered in the course. This document will be presented and discussed in class.