Università Roma Tre

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).