Bio-Based Innovation in Food Science
A.Y. 2019/2020
Learning objectives
The aim of the course is to provide students with the basic knowledge to respond to the changing needs of the food system with a bio-based innovation of food ingredients, products and packaging materials also considering consumer's perception of new food technologies and ingredients. Training will be centered on case studies to deepen safety and quality aspects of food innovation and to encompass the use of different food technologies for process optimization and for the application of a circular economy strategy.
Expected learning outcomes
Students will develop the ability to: i) use tools to manage innovation in closed-loop food supply chains, such as risk analysis and product identification and traceability; ii) plan bio-based innovations related to the development of new food ingredients, new packaging materials and new food technologies; iii) perform sensory and consumer science methods in order to explore and interpret consumer food perception, choice and behavior, in view of the emerging trend toward sustainable food systems.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
ATTENDING STUDENTS
NON-ATTENDING STUDENTS
Closed-loop food supply chains
Course syllabus
The teaching program of UNIT 1 (Closed-loop food supply chains) will include the following topics:
Overview of food supply chains and closed loop approaches to production
Impact of closed -loop supply chain on quality issues:
- Safety and traceability
- Qualification processes
- Product standardization
Upgrading of agri-food "waste"
Case study 1: By-product valorization within a supply chain
Case study 2: By-product valorization across various supply chains
Overview of food supply chains and closed loop approaches to production
Impact of closed -loop supply chain on quality issues:
- Safety and traceability
- Qualification processes
- Product standardization
Upgrading of agri-food "waste"
Case study 1: By-product valorization within a supply chain
Case study 2: By-product valorization across various supply chains
Innovative Food Processing and Products
Course syllabus
The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
- Principle of food processing
- Novel food sources:
· Food by-products
· Sustainable crops
· Oilseeds
· Insects
· Algae
· Duckweed
· Microbial and fungal cultures
- Development of sustainable new food and bevarages
- Innovative processing technologies
- Principle of food processing
- Novel food sources:
· Food by-products
· Sustainable crops
· Oilseeds
· Insects
· Algae
· Duckweed
· Microbial and fungal cultures
- Development of sustainable new food and bevarages
- Innovative processing technologies
Bio-based food packaging
Course syllabus
The teaching program of UNIT 3 (Bio-based food packaging) will include the following topics:
- Food packaging in the food supply chain
- Definition of "bio" in the food packaging sector
- Biopackaging in a circular economy
- Examples of use of bioresources for a new generation of packaging materials:
1) cellulose and its derivatives
2) pullulan
3) gelatin
4) chitosan
- Perspectives towards the market penetration of bio-based food packaging
- Food packaging in the food supply chain
- Definition of "bio" in the food packaging sector
- Biopackaging in a circular economy
- Examples of use of bioresources for a new generation of packaging materials:
1) cellulose and its derivatives
2) pullulan
3) gelatin
4) chitosan
- Perspectives towards the market penetration of bio-based food packaging
Sensory and Consumer science
Course syllabus
The teaching program of UNIT 4 (Sensory and Consumer Science) will include the following topics:
1) Fundamentals of sensory science
- the five senses and the brain
- good practices in sensory and consumer science
2) Sensory and consumer testing methods
- descriptive and affective methods (preference mapping)
3) Consumer attitudes to food innovation and technology (case studies)
- Factors related to the product (e.g., new food proteins, organic food, nanotechnology and food packaging)
- Psychological factors influencing food acceptance (e.g. psychological constructs, food neophobia)
1) Fundamentals of sensory science
- the five senses and the brain
- good practices in sensory and consumer science
2) Sensory and consumer testing methods
- descriptive and affective methods (preference mapping)
3) Consumer attitudes to food innovation and technology (case studies)
- Factors related to the product (e.g., new food proteins, organic food, nanotechnology and food packaging)
- Psychological factors influencing food acceptance (e.g. psychological constructs, food neophobia)
Closed-loop food supply chains
Course syllabus
As for attending students
Innovative Food Processing and Products
Course syllabus
As for attending students
Bio-based food packaging
Course syllabus
As for attending students
Sensory and Consumer science
Course syllabus
As for attending students
Bio-based food packaging
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1.5
Lessons: 12 hours
Professor:
Farris Stefano
Shifts:
-
Professor:
Farris Stefano
Closed-loop food supply chains
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1.5
Lessons: 12 hours
Professor:
Lavelli Vera Agnese
Shifts:
-
Professor:
Lavelli Vera Agnese
Innovative Food Processing and Products
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1.5
Lessons: 12 hours
Professor:
Marti Alessandra
Shifts:
-
Professor:
Marti Alessandra
Sensory and Consumer science
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1.5
Laboratories: 8 hours
Lessons: 8 hours
Lessons: 8 hours
Professor:
Laureati Monica
Shifts:
-
Professor:
Laureati MonicaProfessor(s)
Reception:
By appointment
Office (Building 21040 - entrance below the metallic staircase to Aula 4 - ground floor)
Reception:
Thursday 16.30-17.30. Please, contact me in advance by e-mail
DeFENS-Sezione Tecnologie Alimentari