Product Design and Development
A.Y. 2019/2020
Learning objectives
The course aims to provide students with the knowledge necessary for the formulation of foods, taking into account the functional properties of the ingredients and their effects on the food stabilization / destabilization processes.
Expected learning outcomes
At the end of the course the students will be able to design and formulate food products by knowing the relationships between the various ingredients and the effect of the production process on the structure and properties perceived in the finished product.
Lesson period: First 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
First semester
Course syllabus
- Criteria for the design and development of sustainable food products;
- Multi-scale structuring of food components aimed at the development of functional properties; Stabilization / destabilization of food in relation to formulation decisions;
- Novel ingredients and new formulations for the design of resilient and sustainable products;
- Principles of gastronomic engineering.
- Multi-scale structuring of food components aimed at the development of functional properties; Stabilization / destabilization of food in relation to formulation decisions;
- Novel ingredients and new formulations for the design of resilient and sustainable products;
- Principles of gastronomic engineering.
Prerequisites for admission
A necessary prerequisite is knowledge of the basic principles of Food Formulation Technology.
Teaching methods
The course is provided with useful methods to introduce students to the concepts and terminology used in R&D for advanced food formulation technology, aimed at the repositioning or innovation of food products. 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: 4
Lessons: 32 hours
Professor:
Piazza Laura
Shifts:
-
Professor:
Piazza LauraProfessor(s)