The course is intended for the development of Food Science & Technology & Product Development knowledge and cognitive skills. In the course, the role of design for sustainable innovation over the whole food value chain is described and challenged, inspiring new ideas and practices through real-world examples. Food design for innovation is declined in sustainable technology terms, which complement the economic and quality aspects of the industrial activities, in a way that responsibility for sustainable improvement of food products can be generated. The attended outcomes are (a) the students' ability to understand the technological innovation in food system, to identify the challenges, risks and benefit of food design for innovation and (b) the ability to identify critical issues for benefits and detriments of conducting sustainable innovative policies in food industry or within the public food area.
Expected learning outcomes
At the end of the course the students are expected to have acquired cognitive tools, logic elements and familiarity with essential concepts of food technology and of frontier technological innovations, that allow them to stay informed on the continuous technological updating from the food manufacturing professional sector. At the end of the course, students will have the knowledge and autonomous judgment skills for analyzing innovation opportunities within food production and market contexts. Students will become capable of collaborating with food production experts and will have sufficient technical communication tools to be participate in programme actions and to manage intervention in innovation. Students will be adequately trained to perform advisory and managerial tasks for private companies and public institutions, in relation to food and health.
(In case of multiple editions, please check the period, as it may vary)