Nanotechnology in the Food Industry
A.Y. 2025/2026
Learning objectives
The course aims to provide students with basic knowledge regarding the application of nanotechnologies in the food sector, enabling a critical analysis that considers the potential and risks associated with 'nano' systems, particularly concerning products, processes, and consumer health, within the framework of current legislation.
Students will acquire this knowledge through frontal lessons and laboratory exercises. The lectures will introduce students to the fundamental concepts describing 'nano' systems, with specific applications illustrated through case studies drawn from various areas of the food supply chain. These will include significant connections to concepts and notions from other courses within the same degree program. The laboratory exercises will focus on the most common analytical techniques applied to 'nano' systems.
Students will acquire this knowledge through frontal lessons and laboratory exercises. The lectures will introduce students to the fundamental concepts describing 'nano' systems, with specific applications illustrated through case studies drawn from various areas of the food supply chain. These will include significant connections to concepts and notions from other courses within the same degree program. The laboratory exercises will focus on the most common analytical techniques applied to 'nano' systems.
Expected learning outcomes
At the end of the course, students will acquire skills related to the main analytical techniques and methodological approaches for characterizing 'nano' systems in the food sector. Students will be able to apply key technical-analytical and methodological approaches to characterize 'nano' systems for applications in the food industry. Additionally, students will be capable of applying the acquired knowledge based on the specific product and/or process within the relevant food supply chain, market drivers, and applicable regulations.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The course includes an initial part dedicated to the historical development of nanotechnologies from the early achievements in the 50s up to the current discoveries and applications. Afterwards, the most important 'key-words' pertaining to the nanotechnology field will be introduced, so that fundamental concepts (e.g., nanostructures and nanosystems) can be elucidated. The most relevant applications of nanotechnology belonging to different fields of the food sector (e.g., nutrition, manufacturing/processing, security, safety, and packaging) will be also discussed. The potential benefits arising from the nanotechnologies, as well as the potential risks associated to their applications, especially under a consumer's perspective, will be then presented. The final part of the course will be devoted to the reference regulations within the European legislative framework.
Specifically, the course will develop according to the following topics:
- Introduction: definition of the goals and general information
- Nanotechnologies from the 50s to today
- Definitions, nomenclature and key-words
- Intermolecular interactions and supramolecular structures
- Nanotechnologies in the food sector - Applications
· Nutrition
· Food manufacturing and processing
· Food security
· Food safety
· Food packaging materials
- Main instrumental techniques related to 'nano' systems
- Potential of nanotechnologies and risks for the consumers
- Legislative framework
Specifically, the course will develop according to the following topics:
- Introduction: definition of the goals and general information
- Nanotechnologies from the 50s to today
- Definitions, nomenclature and key-words
- Intermolecular interactions and supramolecular structures
- Nanotechnologies in the food sector - Applications
· Nutrition
· Food manufacturing and processing
· Food security
· Food safety
· Food packaging materials
- Main instrumental techniques related to 'nano' systems
- Potential of nanotechnologies and risks for the consumers
- Legislative framework
Prerequisites for admission
Basic knowledge of chemistry and physics.
Teaching methods
Frontal classes and lab experiments.
Frontal classes will allow to cover and develop the topics of the course starting from a deep analysis of theoretical and basic concepts by means of practical examples from the industrial world. Lab experiments will enable the students to put in practice some theoretical aspects seen during the frontal classes, with special reference to the analytical techniques used to characterize the 'nano' systems.
Frontal classes will allow to cover and develop the topics of the course starting from a deep analysis of theoretical and basic concepts by means of practical examples from the industrial world. Lab experiments will enable the students to put in practice some theoretical aspects seen during the frontal classes, with special reference to the analytical techniques used to characterize the 'nano' systems.
Teaching Resources
Slides of the course.
Books:
1) Nanotechnology in the Agri-Food Sector. Edited by L. J. Frewer, W. Norde, A. R. H. Fischer, F. W. H. Kampers. Wiley-VCH Verlag GmbH & Co., 2011.
Scientific papers.
Books:
1) Nanotechnology in the Agri-Food Sector. Edited by L. J. Frewer, W. Norde, A. R. H. Fischer, F. W. H. Kampers. Wiley-VCH Verlag GmbH & Co., 2011.
Scientific papers.
Assessment methods and Criteria
The assessment of learning will consist of an in-person written exam. The written exam includes 10 multiple-choice questions and two open-ended questions. Each multiple-choice question is worth 2 points, while each open-ended question is worth 5 points. The final grade will be expressed out of 30, and the minimum passing grade will be 18/30. The oral exam is deemed in line with the expected learning outcomes because it will serve the purpose to verify the comprehension and use of the students of the main analytical and methodological tools for the characterization of 'nano' systems in the food sector, while evaluating the learning process related to a specific nanotechnology application and the related knowledge gained by the student according to a critical and aware thinking way.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
https://www.unimi.it/en/study/student-services/services-students-disabilities
In case you need specific procedures, please inform the teacher by mail at least 15 days before the exam, including in the addresses [email protected] or [email protected].
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
https://www.unimi.it/en/study/student-services/services-students-disabilities
In case you need specific procedures, please inform the teacher by mail at least 15 days before the exam, including in the addresses [email protected] or [email protected].
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Laboratories: 8 hours
Lessons: 28 hours
Lessons: 28 hours
Professors:
Carullo Daniele, Farris Stefano
Professor(s)
Reception:
By appointment
Office (Building 21040 - entrance below the metallic staircase to Aula 4 - ground floor)