| INTRODUZIONE AI PROCESSI FISICI NELLE SCIENZE ENOGASTRONOMICHE
(objectives)
MAIN GOAL OF THIS COURSE IS TO UNDERSTAND BASIC PHYSICS CONCEPTS USEFUL TO DESCRIBE PROCESSES OCCURRING IN THE FIELD OF ENOGASTRONOMICAL SCIENCE. IN PARTICULAR, MATHEMATICS AND STATISTICS SKILLS WILL BE ACQUIRED TO DESCRIBE COMPLETELY PROCESSES RELATED TO: ENERGY, TEMPERATURE AND HEAT DIFFUSION; STATES OF MATTER, ELASTICITY, DIFFUSION, VISCOSITY AND POLYMERIZATION, EMULSIONS AND FOAMS.
A SECTION OF THE COURSE WILL BE DEDICATED TO ACQUIRE PRACTICAL SKILLS RELATED TO THE USE OF SPREADSHEETS AND TO THE REPRESENTATION OF NUMBERS IN GRAPHS AND HYSTOGRAMS.
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Code
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20402431 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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| Module: APPLICAZIONI DI FISICA IN ENOGASTRONOMIA
(objectives)
MAIN GOAL OF THIS COURSE IS TO UNDERSTAND BASIC PHYSICS CONCEPTS USEFUL TO DESCRIBE PROCESSES OCCURRING IN THE FIELD OF ENOGASTRONOMICAL SCIENCE. IN PARTICULAR, MATHEMATICS AND STATISTICS SKILLS WILL BE ACQUIRED TO DESCRIBE COMPLETELY PROCESSES RELATED TO: ENERGY, TEMPERATURE AND HEAT DIFFUSION; STATES OF MATTER, ELASTICITY, DIFFUSION, VISCOSITY AND POLYMERIZATION, EMULSIONS AND FOAMS.
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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FIS/07
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Contact Hours
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48
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Type of Activity
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Basic compulsory activities
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Teacher
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BRUNI FABIO
(syllabus)
1. Molecules, Mole, and pH
2. Energy, Temperature and Heat
3. Phase transitions
4. Elasticity
5. Diffusion, Gels and Spherification
6. Transfer of Heat
7. Viscosity and Polymers
8. Emulsions, Foams, Colloids
9. Bubble formation in baking
10. Enzymes & Activation Energy
11. Exponential growth
12. Mechanisms of heat transfer
Data Analysis
Independent and dependent variables
Histograms, mean, and distribution
Linear and non-linear plot. Intercept and slope. Fitting procedure.
(reference books)
Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book disponibile in formato Kindle o iBook)
Altri Testi di Riferimento
On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004)
La Scienza in Cucina, Peter Barham, Boringhieri (2015)
Principi di Fisica, H. D. Young, R. A. Freedman, A. L. Ford. vol. 1. Pearson (2015)
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Dates of beginning and end of teaching activities
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From 01/10/2015 to 20/12/2015 |
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Delivery mode
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Traditional
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Attendance
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Mandatory
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Evaluation methods
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Written test
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| Module: APPLICAZIONI DI MATEMATICA IN ENOGASTRONOMIA
(objectives)
MAIN GOAL OF THIS COURSE IS TO UNDERSTAND BASIC PHYSICS CONCEPTS USEFUL TO DESCRIBE PROCESSES OCCURRING IN THE FIELD OF ENOGASTRONOMICAL SCIENCE. IN PARTICULAR, MATHEMATICS AND STATISTICS SKILLS WILL BE ACQUIRED TO DESCRIBE COMPLETELY PROCESSES RELATED TO: ENERGY, TEMPERATURE AND HEAT DIFFUSION; STATES OF MATTER, ELASTICITY, DIFFUSION, VISCOSITY AND POLYMERIZATION, EMULSIONS AND FOAMS.
A SECTION OF THE COURSE WILL BE DEDICATED TO ACQUIRE PRACTICAL SKILLS RELATED TO THE USE OF SPREADSHEETS AND TO THE REPRESENTATION OF NUMBERS IN GRAPHS AND HYSTOGRAMS.
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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1
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Scientific Disciplinary Sector Code
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MAT/05
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Contact Hours
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8
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Type of Activity
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Basic compulsory activities
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Teacher
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BRUNI FABIO
(syllabus)
1. Molecole, Moli, e pH
2. Energia, Temperatura e Calore
3. Transizioni di Fase
4. Elasticità
5. Diffusione, Gelificazione, e Sferificazione
6. Trasferimento di Calore
7. Viscosità e Polimeri
8. Emulsioni, Schiume, Colloidi
9. Formazione di bolle nel processo di cottura
10. Enzimi & Energia di attivazione
11. Crescita esponenziale
12. Meccanismi di Trasferimento del Calore
Esercitazioni di Analisi Dati
Variabili indipendenti e dipendenti
Istogrammi, valore medio e dispersione di una grandezza
Grafici non lineari e lineari. Intercetta e pendenza. Procedura di fit.
(reference books)
Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book disponibile in formato Kindle o iBook)
Altri Testi di Riferimento
On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004)
La Scienza in Cucina, Peter Barham, Boringhieri (2015)
Principi di Fisica, H. D. Young, R. A. Freedman, A. L. Ford. vol. 1. Pearson (2015)
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Dates of beginning and end of teaching activities
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From 01/10/2015 to 20/12/2015 |
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Delivery mode
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Traditional
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Attendance
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Mandatory
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Evaluation methods
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Written test
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| Module: APPLICAZIONI DI INFORMATICA IN ENOGASTRONOMIA
(objectives)
MAIN GOAL OF THIS COURSE IS TO UNDERSTAND BASIC PHYSICS CONCEPTS USEFUL TO DESCRIBE PROCESSES OCCURRING IN THE FIELD OF ENOGASTRONOMICAL SCIENCE. IN PARTICULAR, MATHEMATICS AND STATISTICS SKILLS WILL BE ACQUIRED TO DESCRIBE COMPLETELY PROCESSES RELATED TO: ENERGY, TEMPERATURE AND HEAT DIFFUSION; STATES OF MATTER, ELASTICITY, DIFFUSION, VISCOSITY AND POLYMERIZATION, EMULSIONS AND FOAMS.
A SECTION OF THE COURSE WILL BE DEDICATED TO ACQUIRE PRACTICAL SKILLS RELATED TO THE USE OF SPREADSHEETS AND TO THE REPRESENTATION OF NUMBERS IN GRAPHS AND HYSTOGRAMS.
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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1
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Scientific Disciplinary Sector Code
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INF/01
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Contact Hours
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-
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Exercise Hours
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12
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Type of Activity
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Basic compulsory activities
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Teacher
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BRUNI FABIO
(syllabus)
1. Molecole, Moli, e pH
2. Energia, Temperatura e Calore
3. Transizioni di Fase
4. Elasticità
5. Diffusione, Gelificazione, e Sferificazione
6. Trasferimento di Calore
7. Viscosità e Polimeri
8. Emulsioni, Schiume, Colloidi
9. Formazione di bolle nel processo di cottura
10. Enzimi & Energia di attivazione
11. Crescita esponenziale
12. Meccanismi di Trasferimento del Calore
Esercitazioni di Analisi Dati
Variabili indipendenti e dipendenti
Istogrammi, valore medio e dispersione di una grandezza
Grafici non lineari e lineari. Intercetta e pendenza. Procedura di fit.
(reference books)
Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book disponibile in formato Kindle o iBook)
Altri Testi di Riferimento
On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004)
La Scienza in Cucina, Peter Barham, Boringhieri (2015)
Principi di Fisica, H. D. Young, R. A. Freedman, A. L. Ford. vol. 1. Pearson (2015)
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Dates of beginning and end of teaching activities
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From 01/10/2015 to 20/12/2015 |
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Delivery mode
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Traditional
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Attendance
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Mandatory
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Evaluation methods
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Written test
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Teacher
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TINEBRA FABRIZIO
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Dates of beginning and end of teaching activities
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From 01/10/2015 to 20/12/2015 |
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Attendance
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not mandatory
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Università Roma Tre