Raw Materials and Technologies in Chocolate and Confectionery Industries

The course aims to provide students with the chemical-physical and technological concepts that enable them to tackle the problems of confectionery production and the development of new products with competence. Through theoretical lessons, students will acquire knowledge and skills related to the types of conventional and innovative raw materials for the development of confectionery products. Topics will cover the specific technologies and equipment used in the confectionery industry. Additionally, the course will explore suitable technological approaches for formulating sweet foods with a focus on sustainability and the valorization of food industry by-products.
Group activities focused on planning innovative product development projects or delving into a specific confectionary topic, 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 the teacher, and preparing and presenting a brief technical-scientific presentation.

By the end of the course, students will have acquired the skills to identify the factors that influence the quality of confectionery products. They will be able to describe the raw materials and technologies used to produce the main confectionery products covered in the course, as well as the relevant standards and regulations. Students will have the tools needed to critically assess and address the challenges involved in developing a new confectionery product, with a particular focus on environmental sustainability. They will be able to apply the knowledge gained in specific research and development contexts and will be able to communicate and collaborate more effectively with various stakeholders in the food system.