Exploiting Innovative Food Formulations to Increase Food Systems Sustainability

The course aims to provide the necessary knowledge to understand the nutritional, sensory, technological, safety and sustainability aspects involved in the reformulation of food products from an interdisciplinary, multidisciplinary and transdisciplinary perspective. The course will introduce the concept of a healthy diet, analyzing the critical factors of food systems that influence their sustainability. Furthermore, the course will allow the acquisition of knowledge about the macromolecular organization of foods, as well as the technological aspects for food design and development also considering agri-food waste that is inevitably generated in the entire production process. Particular attention will also be paid to the criteria and methods for evaluating the safety and sustainability of chemical substances and materials that enter, directly and indirectly, the food supply chain and to aspects linked to consumer perception and the strategies to optimize the sensory quality of reformulated products .