Food Product Design and Development
A.Y. 2023/2024
Learning objectives
The main objective is the acquisition by the students of strategic and, above all, technological criteria for the design and development of sustainable food products, in order to prepare a placement of the graduate in the R&D team of food companies.
The second objective is the development of soft skills regarding interpersonal, organizational and planning skills for the management of a team's activities, with the elaboration of work plans, development and management of critical issues.
The second objective is the development of soft skills regarding interpersonal, organizational and planning skills for the management of a team's activities, with the elaboration of work plans, development and management of critical issues.
Expected learning outcomes
Ability to identify the areas of possible innovations based on the life cycle of the food product. Ability to use advanced formulation technology principles for the design and development of novel food products or the repositioning of products already on the market.
Ability to work in a team, verified through the realization of a product design project on a theme assigned by the teacher.
Ability to work in a team, verified through the realization of a product design project on a theme assigned by the teacher.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
- Food Product development process according to the criteria of competitiveness of companies. Technological aspects of prototyping and innovation scale-up.
- Process-structure-property relationship.
- Principles of food material science which are useful for product development: interactions of biopolymers in dispersed systems, incompatibility of biopolymers, phase diagrams.
- Criteria for sustainable innovation of food products.
-Technologies applied to the development of innovative products (extrusion, cooking-extrusion, mechanical and physico-chemical processes of micro and nano-encapsulation, microfluidics, coacervation, other technologies)
- Examples of trend product design: meat substitutes and TVP (texturized vegetable products lab grown meat), low-salt products, aromatized caramels, food / functional ingredients for health and well-being, release systems)
- Gastronomic Engineering and Industrial Gastronomy. Unit operations in the kitchen (vacuum cooking, enflorage, cryocooking, thin layer technologies, Novel Technolgies: HPP, supercritical fluids, UHPH). Culinary achievements realized on the basis of materials science principles.
- Process-structure-property relationship.
- Principles of food material science which are useful for product development: interactions of biopolymers in dispersed systems, incompatibility of biopolymers, phase diagrams.
- Criteria for sustainable innovation of food products.
-Technologies applied to the development of innovative products (extrusion, cooking-extrusion, mechanical and physico-chemical processes of micro and nano-encapsulation, microfluidics, coacervation, other technologies)
- Examples of trend product design: meat substitutes and TVP (texturized vegetable products lab grown meat), low-salt products, aromatized caramels, food / functional ingredients for health and well-being, release systems)
- Gastronomic Engineering and Industrial Gastronomy. Unit operations in the kitchen (vacuum cooking, enflorage, cryocooking, thin layer technologies, Novel Technolgies: HPP, supercritical fluids, UHPH). Culinary achievements realized on the basis of materials science principles.
Prerequisites for admission
Preferably, basic knowledge of Food Formulation Technology
Teaching methods
In order to introduce students to the concepts and terminology used in R&D and in food formulation technology aimed at food design for repositioning or product innovation, lectures will be provided. With the teacher's guidance, the students, organized in teams of 2-3 components, will develop a food design project as an application of the contents learned in the frontal lessons.
Teaching Resources
Slides projected during the course and literature provided by the teacher, published on ARIEL-UNIMI for the duration of the semester of the course . The course lecture notes, unknown authors, NOT AUTHORIZED BY THE TEACHER are not recognized as teaching material.
Assessment methods and Criteria
The oral exam is carried out through a colloque that is developed in two parts: interview on the course contents, after which there is the powerpoint presentation of a project developed that is developped on an issue relevant to the course and that is agreed with the teacher. Evaluation parameters: the correctness of the answers, the appropriateness of the language, the ability to include interdisciplinary elements and notions will be evaluated, if required.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Piazza Laura
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Professor(s)