The main objective of the course is the understanding and knowledge of some concepts of physics, using examples taken in the field of culinary applications. In particular, it will be acquired basic math skills and statistics aimed at understanding the physical processes such as: energy, temperature and heat transfer; phases of matter; elasticity; spreading; viscosity and polymers; emulsions and foams.
A part of the course will be devoted to the acquisition of practical skills for working with spreadsheets and translation of numerical data in graphical form (graphs, histograms).
A part of the course will be devoted to the acquisition of practical skills for working with spreadsheets and translation of numerical data in graphical form (graphs, histograms).
Canali
teacher profile teaching materials
Syllabus
References to textbooks or other teaching material correspond to:
Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book available in Kindle or Book format)
On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004)
The Science of Meat, Dario Bressanini, Gribaudo (2016)
Principles of Physics, Hugh D. Young, Roger A. A. Freedman Lewis Ford. vol. 1. Pearson (2015)
Zero Physics and Zero Mathematics Course (see below)
Data Analysis video lessons: The video lessons of this part of the course can be found in the "Course Material" folder in the Microsoft Teams channel.
Lesson notes, and other teaching material, can be found in the "Course Material" folder in the Microsoft Teams channel (AA 2026-27).
0. OFA
Videos and tests on basic Mathematics and Physics topics are available at the link below (access with the institutional email):
Zero Math: https://scienze.el.uniroma3.it/course/view.php? Id=319#section-0
(E) Module A: Algebra
(E) Module B: Analytical Geometry in the plane
(E) Module C: Goniometry and Trigonometry
(E) Module D: Elementary functions
Zero Physics: https://scienze.el.uniroma3.it/course/view.php? ID = 318
(E) Module 1: Physical Quantities and their measurement
(E) Module 2: From points on the Cartesian plane to vectors (Part I only)
1. Molecules, Moles, and pH
Read: (A) Chapter 1
(B) page 1-7, page 792-809
(D) Chapter 1, Paragraphs 1.1 To 1.6; Chapter 12, Paragraph 12.1; Appendix D, Appendix E
(F) Data Analysis Video Lessons
Video on Moodle
Atomic mass
Molar mass
Formula Mass and mole concept of compounds
pH scale
Water: a Bronsted-Lowry acid and base
Exercises & Problems:
Exercises n. 1
Milk & vinegar
Experiments in the kitchen:
Measurement of flour and salt density. Enter your data here:
2. Calibration of the oven temperature knob. Find a protocol (a little different from the one described in class) here: http://www.food.com/recipe/how-to-test-your-oven-temperature-without-a-thermometer-450973
3. DIY Coca-Cola.
2. Energy, Temperature and Heat
Read: (A) Chapter 2
(D) Chapter 17, Paragraphs 17.5 - 17.6.
Exercises & Problems:
Exercises n.2
Experiments in the kitchen:
Cook an egg in a thermal bath at T=60 oC, 63 oC, and 66 oC. Out of curiosity, watch this video: https://youtu.be/GpvbNG1Dzhk
Temperature and Heat.
Temperature and Taste.
Prepare a hot tea and an iced tea. Pour 355 mL of heated water into a kettle into a cup and prepare a hot tea. Measure the initial temperature of the water poured into the cup. This is for drinking, if you like. In a second cup pour 355 mL of heated water into a kettle. Measure the temperature and add 5 ice cubes. As soon as all the ice is melted, measure the temperature again. What should have been the final temperature according to the equation of the week? Compare with the measured one
3. Thermodynamics of Phase Transitions
Read: (A) Chapter 3
(B) Appendix, p. 811-818.
(D) Chapter 18, Paragraphs 18.2, 18.6, Appendix G.
Phase diagrams. Definition of stable and metastable equilibrium. Gibbs free energy, Helmholtz free energy. Reversible and irreversible transitions. Interaction energy as a function of intermolecular distance. Relationship between Strength and Energy. Solubility. Ebulliscopic increase and cryoscopic lowering (Class notes).
Exercises & Problems:
Exercises n. 3
Experiments in the kitchen:
Phase transitions and sauces
Effect of salt on water phase transitions
Prepare a vanilla ice cream
4. Elasticity. Links between polymers
Read: (A) Chapter 4, Par. 4.1-4.4
(D) Chapter 11, Paragraphs 11.4, 11.5.
Experiments in the kitchen:
Measurement of the elastic modulus of a food
5. Diffuse Processes
Read: (A) Chapter 5
Random walk in 1, 2 and 3 sizes
Exercises & Problems:
Exercises n. 5
Experiments in the kitchen
Ceviche
Soy in the egg white
6. Diffusion of Heat. Heat transfer mode.
Read: (A) Chapter 6
(B) Pages 151-154, 208-212
(D) Paragraph 17.7
Heat transfer by conduction, convection, and irradiation. Thermal conductivity of materials. Rayleigh number and convection. Constant by Stefan-Boltzmann. Comparison between irradiation, conduction and convention inside an oven. Nots on Maxwell's eq. Induction hobs.
Experiments in the kitchen:
Learn how to use the "Cook My Meat" application
Https://groups.csail.mit.edu/uid/science-of-cooking/home-screen.html
2. Chocolate cake
Exercises & Problems:
Exercises n. 6
7. Viscosity, emulsions, foams, doughs
Read: (A) Chapter 7
(B) Chapter 11, p. 580-644
(A) Chapter 8
(A) Chapter 9.10 - 9.11
Exercises & Problems:
Exercises n. 7
Exercises n. 8
Experiments in the kitchen:
Cheese sauce
Mayonnaise
Egg white foam
9. Exponential growth and degrowth
Read: (A) Chapter 10.3, 10.7-10.9
Exercises & Problems:
Exercises n. 9
Experiments in the kitchen:
Biga
12. Thermally activated processes
Read: (A) Chapter 10.1
Activated processes, Arrhenius Eq.
Exercises & Problems:
Exercises n. 9
Data Analysis Exercises
Video lessons and PDF documents: (F)
Introduction to experimental error analysis
Histograms, mean value and dispersion of a quantity
Linear and non-linear graphs. Intercept and slope. Fit procedure.
Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book available in Kindle or Book format)
On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004)
The Science of Meat, Dario Bressanini, Gribaudo (2016)
Principles of Physics, Hugh D. Young, Roger A. A. Freedman Lewis Ford. vol. 1. Pearson (2015)
Zero Physics and Zero Mathematics Course (see below)
Data Analysis video lessons: The video lessons of this part of the course can be found in the "Course Material" folder in the Microsoft Teams channel.
Lesson notes, and other teaching material, can be found in the "Course Material" folder in the Microsoft Teams channel (AA 2026-27).
Programme
Physical Processes in Gastronomic SciencesSyllabus
References to textbooks or other teaching material correspond to:
Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book available in Kindle or Book format)
On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004)
The Science of Meat, Dario Bressanini, Gribaudo (2016)
Principles of Physics, Hugh D. Young, Roger A. A. Freedman Lewis Ford. vol. 1. Pearson (2015)
Zero Physics and Zero Mathematics Course (see below)
Data Analysis video lessons: The video lessons of this part of the course can be found in the "Course Material" folder in the Microsoft Teams channel.
Lesson notes, and other teaching material, can be found in the "Course Material" folder in the Microsoft Teams channel (AA 2026-27).
0. OFA
Videos and tests on basic Mathematics and Physics topics are available at the link below (access with the institutional email):
Zero Math: https://scienze.el.uniroma3.it/course/view.php? Id=319#section-0
(E) Module A: Algebra
(E) Module B: Analytical Geometry in the plane
(E) Module C: Goniometry and Trigonometry
(E) Module D: Elementary functions
Zero Physics: https://scienze.el.uniroma3.it/course/view.php? ID = 318
(E) Module 1: Physical Quantities and their measurement
(E) Module 2: From points on the Cartesian plane to vectors (Part I only)
1. Molecules, Moles, and pH
Read: (A) Chapter 1
(B) page 1-7, page 792-809
(D) Chapter 1, Paragraphs 1.1 To 1.6; Chapter 12, Paragraph 12.1; Appendix D, Appendix E
(F) Data Analysis Video Lessons
Video on Moodle
Atomic mass
Molar mass
Formula Mass and mole concept of compounds
pH scale
Water: a Bronsted-Lowry acid and base
Exercises & Problems:
Exercises n. 1
Milk & vinegar
Experiments in the kitchen:
Measurement of flour and salt density. Enter your data here:
2. Calibration of the oven temperature knob. Find a protocol (a little different from the one described in class) here: http://www.food.com/recipe/how-to-test-your-oven-temperature-without-a-thermometer-450973
3. DIY Coca-Cola.
2. Energy, Temperature and Heat
Read: (A) Chapter 2
(D) Chapter 17, Paragraphs 17.5 - 17.6.
Exercises & Problems:
Exercises n.2
Experiments in the kitchen:
Cook an egg in a thermal bath at T=60 oC, 63 oC, and 66 oC. Out of curiosity, watch this video: https://youtu.be/GpvbNG1Dzhk
Temperature and Heat.
Temperature and Taste.
Prepare a hot tea and an iced tea. Pour 355 mL of heated water into a kettle into a cup and prepare a hot tea. Measure the initial temperature of the water poured into the cup. This is for drinking, if you like. In a second cup pour 355 mL of heated water into a kettle. Measure the temperature and add 5 ice cubes. As soon as all the ice is melted, measure the temperature again. What should have been the final temperature according to the equation of the week? Compare with the measured one
3. Thermodynamics of Phase Transitions
Read: (A) Chapter 3
(B) Appendix, p. 811-818.
(D) Chapter 18, Paragraphs 18.2, 18.6, Appendix G.
Phase diagrams. Definition of stable and metastable equilibrium. Gibbs free energy, Helmholtz free energy. Reversible and irreversible transitions. Interaction energy as a function of intermolecular distance. Relationship between Strength and Energy. Solubility. Ebulliscopic increase and cryoscopic lowering (Class notes).
Exercises & Problems:
Exercises n. 3
Experiments in the kitchen:
Phase transitions and sauces
Effect of salt on water phase transitions
Prepare a vanilla ice cream
4. Elasticity. Links between polymers
Read: (A) Chapter 4, Par. 4.1-4.4
(D) Chapter 11, Paragraphs 11.4, 11.5.
Experiments in the kitchen:
Measurement of the elastic modulus of a food
5. Diffuse Processes
Read: (A) Chapter 5
Random walk in 1, 2 and 3 sizes
Exercises & Problems:
Exercises n. 5
Experiments in the kitchen
Ceviche
Soy in the egg white
6. Diffusion of Heat. Heat transfer mode.
Read: (A) Chapter 6
(B) Pages 151-154, 208-212
(D) Paragraph 17.7
Heat transfer by conduction, convection, and irradiation. Thermal conductivity of materials. Rayleigh number and convection. Constant by Stefan-Boltzmann. Comparison between irradiation, conduction and convention inside an oven. Nots on Maxwell's eq. Induction hobs.
Experiments in the kitchen:
Learn how to use the "Cook My Meat" application
Https://groups.csail.mit.edu/uid/science-of-cooking/home-screen.html
2. Chocolate cake
Exercises & Problems:
Exercises n. 6
7. Viscosity, emulsions, foams, doughs
Read: (A) Chapter 7
(B) Chapter 11, p. 580-644
(A) Chapter 8
(A) Chapter 9.10 - 9.11
Exercises & Problems:
Exercises n. 7
Exercises n. 8
Experiments in the kitchen:
Cheese sauce
Mayonnaise
Egg white foam
9. Exponential growth and degrowth
Read: (A) Chapter 10.3, 10.7-10.9
Exercises & Problems:
Exercises n. 9
Experiments in the kitchen:
Biga
12. Thermally activated processes
Read: (A) Chapter 10.1
Activated processes, Arrhenius Eq.
Exercises & Problems:
Exercises n. 9
Data Analysis Exercises
Video lessons and PDF documents: (F)
Introduction to experimental error analysis
Histograms, mean value and dispersion of a quantity
Linear and non-linear graphs. Intercept and slope. Fit procedure.
Core Documentation
References to textbooks or other teaching material correspond to:Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book available in Kindle or Book format)
On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004)
The Science of Meat, Dario Bressanini, Gribaudo (2016)
Principles of Physics, Hugh D. Young, Roger A. A. Freedman Lewis Ford. vol. 1. Pearson (2015)
Zero Physics and Zero Mathematics Course (see below)
Data Analysis video lessons: The video lessons of this part of the course can be found in the "Course Material" folder in the Microsoft Teams channel.
Lesson notes, and other teaching material, can be found in the "Course Material" folder in the Microsoft Teams channel (AA 2026-27).
Attendance
Attendance at the course is mandatory, as required by the Teaching Regulations. Attendance will be recorded with the methodologies made available by the University (QR code).Type of evaluation
The course is annual, and the lessons take place in the period October-January and in the period March-June, according to what is established in the academic calendar. During the period of suspension of Lessons (January-February) one or two tests will be proposed to verify the skills related to the part of the program called "Data Analysis". At the end of the course (June), in addition to repeating these verification tests, a written test and an oral test will take place. These tests will be repeated in every exam session. The verification tests consist of the creation and interpretation of a graph, accompanied by a brief report on the procedure followed and the results obtained. The written test consists of conducting and solving problems related to the topics listed in the course program. The oral test consists of the presentation and discussion of the dish prepared for the suitability of the Food and Wine Laboratory course. The discussion is about the concepts and skills of Physics behind the realization of the dish. Grade range, minimum grade, and weight of each exam test Test interval minimum weight grade Verification (2) 0-15 18 20% Written 0-30 18 45% Oral 0-30 18 35%