Food Industry Design, Technology and Innovation
A.Y. 2025/2026
Learning objectives
The course is intended for the development of Food Science & Technology & Product Development knowledge and cognitive skills.
In the course, the role of design for sustainable innovation over the whole food value chain is described and challenged, inspiring new ideas and practices through real-world examples.
Food design for innovation is declined in sustainable technology terms, which complement the economic and quality aspects of the industrial activities, in a way that responsibility for sustainable improvement of food products can be generated.
The attended outcomes are (a) the students' ability to understand the technological innovation in food system, to identify the challenges, risks and benefit of food design for innovation and (b) the ability to identify critical issues for benefits and detriments of conducting sustainable innovative policies in food industry or within the public food area.
In the course, the role of design for sustainable innovation over the whole food value chain is described and challenged, inspiring new ideas and practices through real-world examples.
Food design for innovation is declined in sustainable technology terms, which complement the economic and quality aspects of the industrial activities, in a way that responsibility for sustainable improvement of food products can be generated.
The attended outcomes are (a) the students' ability to understand the technological innovation in food system, to identify the challenges, risks and benefit of food design for innovation and (b) the ability to identify critical issues for benefits and detriments of conducting sustainable innovative policies in food industry or within the public food area.
Expected learning outcomes
At the end of the course the students are expected to have acquired cognitive tools, logic elements and familiarity with essential concepts of food technology and of frontier technological innovations, that allow them to stay informed on the continuous technological updating from the food manufacturing professional sector. At the end of the course, students will have the knowledge and autonomous judgment skills for analyzing innovation opportunities within food production and market contexts. Students will become capable of collaborating with food production experts and will have sufficient technical communication tools to be participate in programme actions and to manage intervention in innovation. Students will be adequately trained to perform advisory and managerial tasks for private companies and public institutions, in relation to food and health.
Lesson period: Second 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
Second semester
Course syllabus
Course outline: sustainable innovation across the food system
-Sustainability challenges in the global food system
-New innovation indicators for the food industry
-Core food science & technology: formulation, processing, preservation, and packaging
-Sustainable diets and alternative ingredients
-Emerging processing technologies and eco-design approaches
-Sustainability assessment: metrics for food- and nutrition-security
-Food loss and waste management strategies
-Case studies showcasing cutting-edge advances—e.g., sustainable plastics, novel products, and new consumption formats
-Sustainability challenges in the global food system
-New innovation indicators for the food industry
-Core food science & technology: formulation, processing, preservation, and packaging
-Sustainable diets and alternative ingredients
-Emerging processing technologies and eco-design approaches
-Sustainability assessment: metrics for food- and nutrition-security
-Food loss and waste management strategies
-Case studies showcasing cutting-edge advances—e.g., sustainable plastics, novel products, and new consumption formats
Prerequisites for admission
The course is open to students of science, technology, business, and the humanities. It presents food-science, technology, and sustainable-innovation concepts in an accessible way, so participants from any background can benefit.
Teaching methods
The course blends lectures, discussions, and hands-on group work. Each team undertakes a project—approved in advance with the instructor—that requires direct engagement with relevant stakeholders and is assigned at the start of the term. The project must be finished by the end of the course, and every student will discuss their individual contribution during the exam. Because the project is formative, steady attendance and active, constructive interaction with the instructor are essential.
Teaching Resources
The lecture slides are available on MY ARIEL-UNIMI, and the instructor supplies additional scientific papers for further study. Slides remain online for the duration of the semester and are removed afterward. Any lecture notes produced by unaffiliated authors and not approved by the instructor are not recognized as official course materials.
Assessment methods and Criteria
Assessment method
The course is evaluated through a single, final oral examination covering the material taught in the lectures; there is no continuous assessment.
Exam structure
Discussion of course content: two questions are asked—one selected by the instructor and one on a syllabus topic chosen by the student.
After this discussion is passed, a final question focuses on the project or exercise developed during the course.
Grading criteria
Marks are awarded for the accuracy of answers, precision of language, and—where relevant—the ability to integrate interdisciplinary perspectives.
Scale
The exam is graded out of thirty.
Materials
All technical tables or reference sheets needed to answer the questions will be provided by the instructor.
The course is evaluated through a single, final oral examination covering the material taught in the lectures; there is no continuous assessment.
Exam structure
Discussion of course content: two questions are asked—one selected by the instructor and one on a syllabus topic chosen by the student.
After this discussion is passed, a final question focuses on the project or exercise developed during the course.
Grading criteria
Marks are awarded for the accuracy of answers, precision of language, and—where relevant—the ability to integrate interdisciplinary perspectives.
Scale
The exam is graded out of thirty.
Materials
All technical tables or reference sheets needed to answer the questions will be provided by the instructor.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Professor:
Piazza Laura
Professor(s)