Bio-Based Innovation in Food Science

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.

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.