Food Ingredients and Additives for Products Development

The course is designed to provide students with fundamental principles regarding the selection of ingredients and formulation technologies for food products. It will also cover the application of both conventional and innovative ingredients, emphasizing how their interactions or substitutions affect the main technological and sensory properties of foods.
Through theoretical lessons, students will acquire knowledge and skills related to the types of conventional and innovative food ingredients and additives, and their role in the final product. Basic principles of legislation and relevant regulations will be provided. Topics will include consumer awareness and perception of food safety, equipping students with tools to plan and develop food products. Additionally, the course will explore suitable technological approaches for formulating foods with a focus on sustainability and the valorization of food industry by-products as ingredients and/or additives.
Group activities focused on planning innovative product development projects, along with seminars from experts in the food industry presenting research and business case studies, will allow students to broaden and consolidate the knowledge acquired during the lectures and other courses. These activities will also provide opportunities for students to improve their soft skills, gaining experience in teamwork, conducting and completing a project assigned by teachers, and preparing and presenting a brief technical-scientific report.

By the end of the course, students will gain competencies in food ingredients and additives, as well as their role in food products. They will possess the necessary tools to critically analyze and address challenges in new food product development, with particular attention to environmental sustainability and consumer perception. Students will be able to apply the acquired knowledge in specific research and development contexts and communicate and collaborate with various stakeholders within the food system.