Bio-Based Innovation in Food Industry
A.Y. 2026/2027
Learning objectives
The aim of the course is to provide students with the basic knowledge to respond to the changing needs of the food system with a bio-based innovation of food ingredients, products and packaging materials also considering consumer's perception of new food technologies and ingredients. Training will be centered on case studies to deepen safety and quality aspects of food innovation and to encompass the use of different food technologies for process optimization and for the application of a circular economy strategy.
Expected learning outcomes
Students will develop the ability to: i) use tools to manage innovation in closed-loop food supply chains, such as risk analysis and product identification and traceability; ii) plan bio-based innovations related to the development of new food ingredients, new packaging materials and new food technologies; iii) perform sensory and consumer science methods in order to explore and interpret consumer food perception, choice and behavior, in view of the emerging trend toward sustainable food systems.
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
The teaching program of UNIT 1 (Sensory and Consumer Science) will include the following topics:
· The future of the agri-food system - Trends and challenges
· Psychological and physiological factors influencing food acceptance
· Consumer attitudes to food innovation and technology (case studies: 1) alternatives to animal food products; 2) food waste and recovery of by-products.
The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
· Development of new products & processing:
· Case-study 1: Sustainable crops and related food products
· Case-study 2: Plant-based foods: formulation and processing
The teaching program of UNIT 3 (Sustainable food packaging) will include the following topics:
- Food packaging in the food supply chain
- Sustainability concept and its evolution over time
- A holistic approach: environmental, social and economic sustainability
- Packaging innovation strategies towards sustainability
- Packaging-related food losses and waste
- End-life options of packaging materials
- Case studies of sustainable packaging systems for the bioeconomy
- Examples of use of bioresources for a new generation of bio-based packaging materials:
· cellulose and its derivatives
· PLA
· PHAs
· PBS
[ ]
- Seminars and Visits to labs/consortia/companies
The teaching program of UNIT 4 (Circular food supply chains) will include the following topics:
Overview of food supply chains and circular approaches to production
Impact of circular supply chain on quality issues:
· Safety and traceability
· Trust
· Value addition
Case study 1: By-product valorization in the plant-based food supply chain
Case study 2: By-product valorization in the animal-based food supply chain
· The future of the agri-food system - Trends and challenges
· Psychological and physiological factors influencing food acceptance
· Consumer attitudes to food innovation and technology (case studies: 1) alternatives to animal food products; 2) food waste and recovery of by-products.
The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
· Development of new products & processing:
· Case-study 1: Sustainable crops and related food products
· Case-study 2: Plant-based foods: formulation and processing
The teaching program of UNIT 3 (Sustainable food packaging) will include the following topics:
- Food packaging in the food supply chain
- Sustainability concept and its evolution over time
- A holistic approach: environmental, social and economic sustainability
- Packaging innovation strategies towards sustainability
- Packaging-related food losses and waste
- End-life options of packaging materials
- Case studies of sustainable packaging systems for the bioeconomy
- Examples of use of bioresources for a new generation of bio-based packaging materials:
· cellulose and its derivatives
· PLA
· PHAs
· PBS
[ ]
- Seminars and Visits to labs/consortia/companies
The teaching program of UNIT 4 (Circular food supply chains) will include the following topics:
Overview of food supply chains and circular approaches to production
Impact of circular supply chain on quality issues:
· Safety and traceability
· Trust
· Value addition
Case study 1: By-product valorization in the plant-based food supply chain
Case study 2: By-product valorization in the animal-based food supply chain
Prerequisites for admission
A basic background in chemistry (especially organic chemistry) and microbiology is recommended. Course prerequisites and exam arrangements are the same for both attending and non-attending students. Nevertheless, lesson attendance is strongly encouraged.
Teaching methods
- UNIT 1: 1.25 CFU frontal lessons + 0.25 CFU lab
- UNIT 2: 1.5 CFU frontal lessons
- UNIT 3: 1 CFU frontal lessons + 0.5 CFU lab
- UNIT 4: 1.5 CFU frontal lessons
- UNIT 2: 1.5 CFU frontal lessons
- UNIT 3: 1 CFU frontal lessons + 0.5 CFU lab
- UNIT 4: 1.5 CFU frontal lessons
Teaching Resources
Slides of the lessons and specific literature will be available on the "Ariel" platform (https://mlaureatibifi.ariel.ctu.unimi.it/v5/home/Default.aspx)
Assessment methods and Criteria
The exam is intended to assess both theoretical and applied knowledge of the topics covered in the four units of the program, including the use of appropriate terminology and tools, clarity of presentation, and the ability to integrate acquired knowledge for problem solving in a specific case study. The final exam consists of a written test (two open-ended questions for each unit, for a total duration of 60 minutes). To pass the exam, it is mandatory to achieve the minimum grade (18/30) in each unit within the same exam session.
Students must register through the UNIMIA platform within the specified deadline to take the exam. Students will be informed of the exam outcome via an email automatically sent through the UNIMIA platform.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will also apply to online exams. Full information is available at:
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
If you require specific procedures, please inform the instructor by email at least 10 days before the exam.
Students must register through the UNIMIA platform within the specified deadline to take the exam. Students will be informed of the exam outcome via an email automatically sent through the UNIMIA platform.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will also apply to online exams. Full information is available at:
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
If you require specific procedures, please inform the instructor by email at least 10 days before the exam.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Laboratories: 12 hours
Lessons: 42 hours
Lessons: 42 hours
Shifts:
Turno
Professors:
Carullo Daniele, Farris Stefano, Laureati Monica, Lavelli Vera Agnese, Marti AlessandraProfessor(s)
Reception:
By appointment
Office (Building 21040 - entrance below the metallic staircase to Aula 4 - ground floor)
Reception:
Thursday 16.30-17.30. Please, contact me in advance by e-mail
DeFENS-Sezione Tecnologie Alimentari