Food Product Design and Development
A.Y. 2025/2026
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 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
First semester
Course syllabus
Course outline: food product development & innovation
-Foundations of food product development - the end-to-end process, key stages, and strategic value to the industry.
-Competitiveness and ESG integration - embedding environmental, social, and governance (ESG) criteria in product strategies to secure both market advantage and corporate responsibility.
-Prototype-to-scale-up technologies - technological considerations for piloting innovations and moving them into full commercial production.
-Process-structure-property relationships - how processing choices determine product micro-/macro-structure and, in turn, physical and sensory qualities.
-Food-material science essentials - biopolymer interactions, phase diagrams, and other fundamentals that guide formulation.
-Enabling technologies - extrusion, microencapsulation, microfluidics, and additional tools that unlock novel products.
-Trend-driven case studies - textured vegetable proteins, functional ingredients, controlled-release systems, and more.
-Gastronomic engineering and industrial gastronomy - advanced culinary techniques and kitchen-scale technologies that bridge chef creativity with food-science rigour.
Students apply these concepts through lectures, discussions, and hands-on projects, translating theory into real-world product design and honing critical-thinking skills.
-Foundations of food product development - the end-to-end process, key stages, and strategic value to the industry.
-Competitiveness and ESG integration - embedding environmental, social, and governance (ESG) criteria in product strategies to secure both market advantage and corporate responsibility.
-Prototype-to-scale-up technologies - technological considerations for piloting innovations and moving them into full commercial production.
-Process-structure-property relationships - how processing choices determine product micro-/macro-structure and, in turn, physical and sensory qualities.
-Food-material science essentials - biopolymer interactions, phase diagrams, and other fundamentals that guide formulation.
-Enabling technologies - extrusion, microencapsulation, microfluidics, and additional tools that unlock novel products.
-Trend-driven case studies - textured vegetable proteins, functional ingredients, controlled-release systems, and more.
-Gastronomic engineering and industrial gastronomy - advanced culinary techniques and kitchen-scale technologies that bridge chef creativity with food-science rigour.
Students apply these concepts through lectures, discussions, and hands-on projects, translating theory into real-world product design and honing critical-thinking skills.
Prerequisites for admission
A solid grasp of the principles of food-formulation technology, food chemistry, and food processing is essential.
Teaching methods
Lectures introduce the core concepts and terminology used in R&D and food-design for product repositioning or innovation. To reinforce these principles, students work in teams on a project discussed and approved with the instructor. Assigned at the start of the course, the project requires engagement with relevant stakeholders, must be completed by term's end, and each student's individual contribution is evaluated during the final assessment.
Teaching Resources
Course materials comprise the lecture slides and the readings selected by the instructor. These resources are available on MY ARIEL-UNIMI for the entire semester. Any lecture notes produced by unaffiliated authors and not approved by the instructor are not regarded 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: 4
Lessons: 32 hours
Professor:
Piazza Laura
Professor(s)