Università Roma Tre

HACCP, Allergens and Intolerance
Science and Cooking: Is it possible to calculate the energy of a dish? Does an entropy of food exist?
Relationship between energy and food/kg and sustainability.
Cooking processes without energy supply at constant temperature.
Convection, conduction and radiation.
Boiling point of water at different pressures and solutions, variations in pH units.
Melting points of sodium chloride and sucrose.
Hydration and gelatinization processes of starch.
Emulsions. Marination. Replicability of a dish.
Fermentation and leavening.
Commodity and production analysis, enzymatic activities, water absorption capacity of starch under different conditions and temperatures, protein structures of doughs and pH analysis.
Elastic modulus and Maillard reaction, exponential growth of yeast.
Gluten as a viscoelastic compound.
Educational visit to “Centrale del Latte.”
Milk and its production chain. Seminar on milk and visit to the production plant.
Fermented vegetables: is there life in the jar?
Lactic fermentation, vegetables and correct percentages for preservation in dry salt and brine, pH checks, bacteria and pathogenic microorganisms.
Theobroma cacao: how the cocoa bean becomes chocolate
Botanical and commodity analysis, production methods and crystallization phases. Polymorphism of cocoa butter and related tempering.
Infrared thermometer for measuring phase temperature.
Phase transition of fats from solid to liquid and vice versa.
Yeasts in pastry and fermented bakery products.
Formation of alveoli and bubbles in the bread-making process, phase transition of fats, physical leavening in laminated doughs.
Low-Temperature Cooking (LTC): trend or technique, is it always right?
Vacuum cooking: application techniques, advantages and tools for proper use.
Condiments, spices and aromas, how to convey them in fats, acidification and degassing techniques. Measurement of pressure drop and diagram.
Heat transfer mechanisms. Processes of diffusion, extraction and infusion.
LTC egg and related cooking, coagulation temperatures and protein denaturation.
Reverse osmosis.
Sugar: meaning, functions, characteristics, varieties. Sweetening power, °Bx measurement, processes and solubility curve, sensory analysis and correlation between temperature and taste perception, use in preserving jams and marmalades.
Shortcrust pastry and tarts. Traditional butter and clarified butter.
Commodity varieties of sugars.
Educational visit: The non-food world.
Materials and thermal conductivity, phases and cleaning materials, sustainable disposable items.