Raw Materials and Technologies in Chocolate and Confectionery Industries
A.Y. 2025/2026
Learning objectives
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.
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.
Expected learning outcomes
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.
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
Recall of fundamental conceps (moisture, water activity, isotherms, rheology etc.). Main raw materials and their technological properties. SUGAR&CONFECTIONERY. Sugar industry. Sugar properties. Corn syrup: process and properties. Candies (hard candies, toffees, fudges, gummies, gelatins, fondant, tablets, licorice, dragée...): product definition, raw material specifications, operative conditions. The sugar-free products: sugar substitutes, regulations, applications.
COCOA&CHOCOLATE. Sector and market description. Regulations and product definitions. Cocoa varieties, cultivation and practices. Bean composition and quality. Cocoa processing and technology; process and factors influencing the quality. Chocolate manufacturing processes. Chocolate quality and defects. Flavor development during processing.
FRUIT&DERIVATIVES. Fruits in syrups, candied fruits, jams, marmalades etc.: regulations and product definitions, operative conditions, quality and defects.
HONEY: Regulations and product definitions, process, quality and defects.
OTHER PRODUCTS: ready to eat breakfast cereals, granola bars, clusters, 'torrone', 'croccante'. Cookies (ingredients, technology and quality parameters).
COCOA&CHOCOLATE. Sector and market description. Regulations and product definitions. Cocoa varieties, cultivation and practices. Bean composition and quality. Cocoa processing and technology; process and factors influencing the quality. Chocolate manufacturing processes. Chocolate quality and defects. Flavor development during processing.
FRUIT&DERIVATIVES. Fruits in syrups, candied fruits, jams, marmalades etc.: regulations and product definitions, operative conditions, quality and defects.
HONEY: Regulations and product definitions, process, quality and defects.
OTHER PRODUCTS: ready to eat breakfast cereals, granola bars, clusters, 'torrone', 'croccante'. Cookies (ingredients, technology and quality parameters).
Prerequisites for admission
Students must be familiar with the main unit operation of food technology.
Teaching methods
Lectures. Seminars held by experts from industry and/or academia. Technical visits. In accordance with teacher, planned seminars will be carried out by the students.
Teaching Resources
Slides provided by teachers, book chapters and scientific papers available on the MyARIEL platform (https://ariel.unimi.it).
Assessment methods and Criteria
The evaluation, based on knowledge, understanding, and critical thinking of the topics, will consist of an oral discussion. Part of the final grade (up to 2/30) is related to the personal contribution to a team project such as a short oral presentation or the discussion of a scientific paper regarding the topics debated during the lessons. To attend the exam, it is necessary to sign up through UNIMIA (http://www.unimi.it/).
Grades are in 30/30; student receive the grade at the end of the exam and confirmation is received authomatically by e-mail.
Students with DSA and with disabilities are requested to contact the teachers by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teachers it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and disabled [email protected] (for students with disabilities).
Grades are in 30/30; student receive the grade at the end of the exam and confirmation is received authomatically by e-mail.
Students with DSA and with disabilities are requested to contact the teachers by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teachers it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and disabled [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Cappa Carola
Professor(s)
Reception:
upon appointment
Settore Didattico Colombo, Via Mangiagalli, 25; IV floor, room n. 4058