Food Industry Design Technology and Innovation
A.Y. 2019/2020
Learning objectives
Undefined
Expected learning outcomes
Undefined
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
Course syllabus
- Food design and technology;
- New indicators for food innovation;
- Challenges of introducing innovations in traditional food products;
- Innovation in food formulation technology: new diets, new concepts, new ingredients;
- Innovation in food processing: emerging technologies, eco design;
- Sustainability problems and restrictions of innovations in food processing ;
- Cutting-edge innovation cases of food science and their applications in the food industry.
- New indicators for food innovation;
- Challenges of introducing innovations in traditional food products;
- Innovation in food formulation technology: new diets, new concepts, new ingredients;
- Innovation in food processing: emerging technologies, eco design;
- Sustainability problems and restrictions of innovations in food processing ;
- Cutting-edge innovation cases of food science and their applications in the food industry.
Prerequisites for admission
The course is opened to both scientific/technological and economic/human studies backgrounds. Complex concepts of food science and technology and frontier technological innovations are deftly analysed and synthesized in a way that a broad audience with different backgrounds can profit.
Teaching methods
This is a project-based course and will be presented using formats that include lectures, discussions, and group participation. Student participation and interaction is required. Students will be organized in working groups and exercise-projects will be developed and presented to the class.
Teaching Resources
Course slides published on ARIEL-UNIMI; scientific literature provided by the teacher
Assessment methods and Criteria
- Methods: the learning assessment will be carried out by means of a single oral test on the topics developed during the lectures. No ongoing tests are scheduled.
- Typology: four questions will be formulated during the interview: two of them will be selected by the teacher, one will relate to a topic of the program chosen by the student, and a final question will refer to the exercise-project developed during the course.
- Evaluation parameters: the correctness of the answers, the appropriateness of the language, the ability to include interdisciplinary elements and notions, if required, will be assessed.
- Type of evaluation used: grade out of thirty.
- Useful materials to take the test: any technical table/sheets useful for formulating the answers will be provided by the teacher.
- Typology: four questions will be formulated during the interview: two of them will be selected by the teacher, one will relate to a topic of the program chosen by the student, and a final question will refer to the exercise-project developed during the course.
- Evaluation parameters: the correctness of the answers, the appropriateness of the language, the ability to include interdisciplinary elements and notions, if required, will be assessed.
- Type of evaluation used: grade out of thirty.
- Useful materials to take the test: any technical table/sheets useful for formulating the answers will be provided by the teacher.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Professor:
Piazza Laura
Shifts:
-
Professor:
Piazza LauraProfessor(s)