Bio-Based Innovation in Food Science
A.Y. 2020/2021
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: 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
PROGRAM
No changes will be made during the emergency period.
SUPPORTING MATERIALS
Besides the ordinary supporting material (slides, book and literature references), students will be provided with additional scientific papers and URL to relevant websites, slides with audio and videos. All supporting material will be uploaded in Ariel (Units 1, 2 and 4) or in the teacher's website (Unit 3).
TEACHING MODES
Classes will take place remotely (both asynchronous and synchronous modes) using MTeams; live classes will be also delivered. Asynchronous lectures will consist of videolectures constituted by the recording of the teacher's desktop with audio explanations or power point presentations with audio. Synchronous lectures will be performed according to the formal class schedule and will be used to revise and deepen what proposed asynchronously. They will be recorded to allow synchronous as well as asynchronous fruition by students not present in classrooms.
Labs (Unit1) will be performed both in presence and in asynchronous and synchronous modality.
Rules and criteria for participating to lectures and labs in presence, requiring reservation through a suitable app, will be published in due time on the Ariel pages of the course as well as all the above materials and any notice related to Covid-19 regulation changes.
No changes will be made during the emergency period.
SUPPORTING MATERIALS
Besides the ordinary supporting material (slides, book and literature references), students will be provided with additional scientific papers and URL to relevant websites, slides with audio and videos. All supporting material will be uploaded in Ariel (Units 1, 2 and 4) or in the teacher's website (Unit 3).
TEACHING MODES
Classes will take place remotely (both asynchronous and synchronous modes) using MTeams; live classes will be also delivered. Asynchronous lectures will consist of videolectures constituted by the recording of the teacher's desktop with audio explanations or power point presentations with audio. Synchronous lectures will be performed according to the formal class schedule and will be used to revise and deepen what proposed asynchronously. They will be recorded to allow synchronous as well as asynchronous fruition by students not present in classrooms.
Labs (Unit1) will be performed both in presence and in asynchronous and synchronous modality.
Rules and criteria for participating to lectures and labs in presence, requiring reservation through a suitable app, will be published in due time on the Ariel pages of the course as well as all the above materials and any notice related to Covid-19 regulation changes.
Course syllabus
The teaching program of UNIT 1 (Sensory and Consumer Science) will include the following topics:
· The future of the agri-food system - Trends and challenges
· Psychological and physiological factors influencing food acceptance
· Consumer attitudes to food innovation and technology (case studies: 1) tackling overweight and obesity; 2) new food protein sources; 3) organic food; 4) food waste and by-products; 5) nanotechnology)
The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
· Principle of food processing
· Innovation in the food industry: drivers, opportunities and challenges
· Development of new products & processing
· Case-study 1: Sustainable crops
· Case-study 2: Recovery of by-products
· Case-study 3: Innovation of traditional foods
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:
· cellulose and its derivatives
· pullulan
· gelatin
· chitosan
The teaching program of UNIT 4 (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
· Trust
· Value addition
Case study 1: By-product valorization in the plant-based food supply chain
Case study 2: By-product valorization in the animal-based food supply cha
· The future of the agri-food system - Trends and challenges
· Psychological and physiological factors influencing food acceptance
· Consumer attitudes to food innovation and technology (case studies: 1) tackling overweight and obesity; 2) new food protein sources; 3) organic food; 4) food waste and by-products; 5) nanotechnology)
The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
· Principle of food processing
· Innovation in the food industry: drivers, opportunities and challenges
· Development of new products & processing
· Case-study 1: Sustainable crops
· Case-study 2: Recovery of by-products
· Case-study 3: Innovation of traditional foods
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:
· cellulose and its derivatives
· pullulan
· gelatin
· chitosan
The teaching program of UNIT 4 (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
· Trust
· Value addition
Case study 1: By-product valorization in the plant-based food supply chain
Case study 2: By-product valorization in the animal-based food supply cha
Prerequisites for admission
Students should be confident with the basic concepts of chemistry (especially, organic chemistry) and microbiology. Course prerequisites and exam arrangements are the same for students attending and not attending the course lessons. Lesson attendance is nevertheless strongly encouraged.
Teaching methods
- UNIT 1: 1 frontal lessons + 0.5 lab
- UNIT 2: 1.5 frontal lessons
- UNIT 3: 1.5 frontal lessons
- UNIT 4: 1.5 frontal lessons
- UNIT 2: 1.5 frontal lessons
- UNIT 3: 1.5 frontal lessons
- UNIT 4: 1.5 frontal lessons
Teaching Resources
Slides of the lessons and specific literature will be available on the "Ariel" platform.
Assessment methods and Criteria
The exam is intended to ascertain the theoretical and applied knowledge of the topics of the four units of the program, including the use of appropriate terms and tools, the clarity of presentation and the ability to integrate the acquired knowledge for problem solving of a specific case study.
The exam consists of eight questions (two for each unit). The exam is oral until the health emergency persists, using the MTeams platform.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
https://www.unimi.it/en/study/student-services/services-students-disabilities
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses [email protected] or [email protected].
The exam consists of eight questions (two for each unit). The exam is oral until the health emergency persists, using the MTeams platform.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
https://www.unimi.it/en/study/student-services/services-students-disabilities
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses [email protected] or [email protected].
Bio-based food packaging
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1.5
Lessons: 12 hours
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
Innovative Food Processing and Products
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1.5
Lessons: 12 hours
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
Professor(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