Product Design and Development
A.Y. 2020/2021
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
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Piazza Laura
Professor(s)