Food Product and Process Development By Quality By Design and Consumer Science
A.Y. 2025/2026
Learning objectives
The course aims to provide deep knowledge about tools and strategies for the development, optimisation, and control of food product and process quality.
Through lectures, case studies analysis and practical exercises students will acquire the skills useful for the design and optimisation of food formulations, also making use of the main statistical tools and Consumer Science methodologies.
The course is a fundamental part of the master's degree programme aimed at preparing professionals highly skilled in food science and technology, able to face the actual challenges of the field.
Through lectures, case studies analysis and practical exercises students will acquire the skills useful for the design and optimisation of food formulations, also making use of the main statistical tools and Consumer Science methodologies.
The course is a fundamental part of the master's degree programme aimed at preparing professionals highly skilled in food science and technology, able to face the actual challenges of the field.
Expected learning outcomes
After completing the course, the student will be able to:
- deeply know and understand the main aspects and strategies for the design, optimisation, and control of food and process quality according to the principles of the Quality by Design approach, including different digital innovation and industrial automation strategies;
- know and use the statistical tools necessary for the design, optimization, and monitoring of food products and processes;
- apply the Quality by Design approach from the very beginning of the food development till the final quality control, by integrating different disciplines such as the Design of Experiments, the Quality Risk Management and the Process Analytical Technology;
- know, develop, and perform traditional and innovative methods for the assessment of food acceptability and preference;
- conduct a focus group and apply qualitative methodologies for the evaluation of consumer choices and behaviour;
- understand the importance of the food sensory profiling and critically identify the drivers of liking.
- deeply know and understand the main aspects and strategies for the design, optimisation, and control of food and process quality according to the principles of the Quality by Design approach, including different digital innovation and industrial automation strategies;
- know and use the statistical tools necessary for the design, optimization, and monitoring of food products and processes;
- apply the Quality by Design approach from the very beginning of the food development till the final quality control, by integrating different disciplines such as the Design of Experiments, the Quality Risk Management and the Process Analytical Technology;
- know, develop, and perform traditional and innovative methods for the assessment of food acceptability and preference;
- conduct a focus group and apply qualitative methodologies for the evaluation of consumer choices and behaviour;
- understand the importance of the food sensory profiling and critically identify the drivers of liking.
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
Teaching Unit 1 (Quality by Design)
Main drivers for food product and process innovation. Importance of the relationship between food quality and production process. Reverse engineering approaches for the (re)formulation of food products. How to include the food quality into the production process. KPI (Key Performance Indicators) and TRL (Technology Readiness Level) to describe and measure innovation.
Design and development of complex and multiphase foods. Food structure fundamentals. Techno-functionality of food components. Technologies for the production of "light", "free-from", or "rich-in" food products.
Experimental planning approaches for the design and optimization of food products and processes. Identification of the main targets and constraints.
Regulatory context of the Quality by Design approach. Industry 4.0 and 5.0; digital innovation and industrial automation (Internet of Things). Quality Risk Management. Control strategies (i.e., process analysers, important features, selection criteria). Process Analytical Technology for process monitoring and control; case studies in food technology. Process validation. Continuous improvement: Statistical process monitoring; machine learning methods; Artificial Intelligence; cloud.
Teaching Unit 2 (Consumer Science)
The consumer's role in the design and optimization of foods and processes.
Traditional and emerging sensory approaches to evaluate preference and acceptability studies. Focus groups and other qualitative techniques to evaluate consumers' behaviours and choices. Preference maps, correlation between sensory evaluation and preference to optimize food product.
Analysis of the key trends across different consumer segments to address food company challenges, such as sensory profiling of products and the identification of the characteristics that drive consumers' preferences. This is achieved through a product-oriented approach and the involvement of professionals of the food sector.
Main drivers for food product and process innovation. Importance of the relationship between food quality and production process. Reverse engineering approaches for the (re)formulation of food products. How to include the food quality into the production process. KPI (Key Performance Indicators) and TRL (Technology Readiness Level) to describe and measure innovation.
Design and development of complex and multiphase foods. Food structure fundamentals. Techno-functionality of food components. Technologies for the production of "light", "free-from", or "rich-in" food products.
Experimental planning approaches for the design and optimization of food products and processes. Identification of the main targets and constraints.
Regulatory context of the Quality by Design approach. Industry 4.0 and 5.0; digital innovation and industrial automation (Internet of Things). Quality Risk Management. Control strategies (i.e., process analysers, important features, selection criteria). Process Analytical Technology for process monitoring and control; case studies in food technology. Process validation. Continuous improvement: Statistical process monitoring; machine learning methods; Artificial Intelligence; cloud.
Teaching Unit 2 (Consumer Science)
The consumer's role in the design and optimization of foods and processes.
Traditional and emerging sensory approaches to evaluate preference and acceptability studies. Focus groups and other qualitative techniques to evaluate consumers' behaviours and choices. Preference maps, correlation between sensory evaluation and preference to optimize food product.
Analysis of the key trends across different consumer segments to address food company challenges, such as sensory profiling of products and the identification of the characteristics that drive consumers' preferences. This is achieved through a product-oriented approach and the involvement of professionals of the food sector.
Prerequisites for admission
Fundamental knowledge in the field of food technology.
Teaching methods
The course includes:
- Lectures, also using slides and videos, to provide theoretical knowledge needed for the understanding and application of the Quality by Design and Consumer Science approaches;
- Classroom exercises aimed at developing skills in the design of food products and processes;
- Seminars given by professionals of the food sector to give practical examples of different approaches to design food products and processes.
- Lectures, also using slides and videos, to provide theoretical knowledge needed for the understanding and application of the Quality by Design and Consumer Science approaches;
- Classroom exercises aimed at developing skills in the design of food products and processes;
- Seminars given by professionals of the food sector to give practical examples of different approaches to design food products and processes.
Teaching Resources
Teaching material and references provided and/or suggested by the teachers, complemented by personal lecture notes. Teaching material and references will be available on the MyAriel platform of the course or through the University library service.
Moreover, for the Teaching Unit 2, the following book is suggested: Pagliarini E. (2021). Valutazione sensoriale: aspetti teorici, pratici e metodologici (Hoepli).
Moreover, for the Teaching Unit 2, the following book is suggested: Pagliarini E. (2021). Valutazione sensoriale: aspetti teorici, pratici e metodologici (Hoepli).
Assessment methods and Criteria
The final exam will be written for the two teaching units together. It will last 2 hours and will consist in 3 open questions and 6 open brief questions, aimed at evaluating the knowledge and the skills acquired to critically apply the food and process design techniques.
For the exam to be passed, a grade of at least 18 out of 30 must be reached. The evaluation will consider the level of knowledge acquired by the student, the ability in applying the knowledge, the level of judgement autonomy and the capacity to express the topics with the proper technical and scientific language.
At least 6 exam sessions will be planned for each academic year. Besides, two intermediate trials (1.5 h/each) will be scheduled during the semester of the course lectures. The first intermediate trial will consist in 1 open question and 2 open brief questions; the second trial will include 2 open questions and 4 open brief questions. The access to the second trial will be given only if the first trial will be passed. In this case, the final grade of the exam will be calculated as the weighted average of the two intermediate trials.
Registration for the exams and the intermediate trials is mandatory on the Unimia institutional platform, used also to communicate the results.
Students with Specific Learning Disabilities (SLDs) and/or disabilities are kindly requested to contact the Professors via email at least 15 days before the exam to arrange any necessary individualized accommodations. The email must include the respective University Services in CC: [email protected] (for students with SLDs) and [email protected] (for students with disabilities).
For the exam to be passed, a grade of at least 18 out of 30 must be reached. The evaluation will consider the level of knowledge acquired by the student, the ability in applying the knowledge, the level of judgement autonomy and the capacity to express the topics with the proper technical and scientific language.
At least 6 exam sessions will be planned for each academic year. Besides, two intermediate trials (1.5 h/each) will be scheduled during the semester of the course lectures. The first intermediate trial will consist in 1 open question and 2 open brief questions; the second trial will include 2 open questions and 4 open brief questions. The access to the second trial will be given only if the first trial will be passed. In this case, the final grade of the exam will be calculated as the weighted average of the two intermediate trials.
Registration for the exams and the intermediate trials is mandatory on the Unimia institutional platform, used also to communicate the results.
Students with Specific Learning Disabilities (SLDs) and/or disabilities are kindly requested to contact the Professors via email at least 15 days before the exam to arrange any necessary individualized accommodations. The email must include the respective University Services in CC: [email protected] (for students with SLDs) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 10
Practicals: 16 hours
Lessons: 72 hours
Lessons: 72 hours
Professors:
Alamprese Cristina, Grassi Silvia
Professor(s)