Bioresources for Innovation in Mountain Products
A.Y. 2026/2027
Learning objectives
To provide knowledge about the biological resources (from plant, animals, fungi, etc) available on the territory, their safety use and valorisation.
To provide the knowledge about the biological resources available on the territory; provide insights into fermentation processes for making traditional and novel mountain food products; provide the knowledge about safety characterisation of food mountain products; train professionals with a solid scientific preparation for the purpose of enhancing and valorise the distinctive food production of mountain areas; give the tools for planning, design, and promote innovation through the valorisation of such resources and their practical applications.
To provide the knowledge about the biological resources available on the territory; provide insights into fermentation processes for making traditional and novel mountain food products; provide the knowledge about safety characterisation of food mountain products; train professionals with a solid scientific preparation for the purpose of enhancing and valorise the distinctive food production of mountain areas; give the tools for planning, design, and promote innovation through the valorisation of such resources and their practical applications.
Expected learning outcomes
Students will have the skills for promoting the enhancmente and valorisation of the distinctive food production of mountain areas starting from bioresources.
Students will be able to identify starters and their growth conditions to drive microbial fermentations; to manage and optimize the main food-related fermentation processes; to evaluate the possibility of creating new and innovative food and drink products starting from the resources offered by the mountain area.
Students will be able to identify starters and their growth conditions to drive microbial fermentations; to manage and optimize the main food-related fermentation processes; to evaluate the possibility of creating new and innovative food and drink products starting from the resources offered by the mountain area.
Lesson period: First 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
First semester
Prerequisites for admission
Possess the knowledge resulting from a Bachelor's degree in L-25 or L-20 classes or equivalent
Assessment methods and Criteria
The assessment will be carried out through the preparation, presentation and oral discussion of a case study (that could be a critical review of bibliography, a research proposal, a prototype of a new product or service etc). For the exam it will be relevant: the use of specific language (also with respect to the teaching language); the understanding of topics and learning skills; the ability to evaluate and establish relationships between topics; to develop specific skills in critical thinking. The topic will be previously approved by the teachers and will be jointly discussed in relationship with the syllabus. The evaluation is expressed by a mark out of thirty (weighted average of the two teaching units) which is communicated to each student by automated e-mail from the University software. Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability).
Bio Active and functional compounds in traditional and innovative mountain products
Course syllabus
- The concept of "green stock". Mapping bioactive compounds in food plants: main classes and distribution. Staple feed and food plants; medicinal plants; protected plants ; NUS plants. (0.5CFU lesson +0.25 CFU exercises)
- Secondary metabolites: medicinal compounds for herboristic, medicinal, agripharma, cosmetic applications; colour and pigments in dye plants. (0.5CFU lesson +0.25 CFU exercises)
- Taste compounds: ingredients for innovative food and beverages. Neglected tastes. Case studies: erisimo, the singers' plant; functional food for Olympic games. (0.5CFU lesson +0.25 CFU exercises)
-Compounds active on somatosensory receptors: identification and applications. The concept of food ecology and its importance for health and environment. Case studies: Herbs for voice: science and culture valorisation in the international context. (0.5CFU lesson +0.25 CFU exercises)
-honey and derived products (propolis, royal jelly): composition, production, organic and conventional chain (0.5 CFU)
-game meat and millk: composition, influence of mountain context on quality and orgnoleptci aromatic traits (0.5 CFU)
-saffron chain: production, composition, and quality control. (0.5 CFU)
Determination of quality and traceability of mountain products. (0.5 CFU)
Case studies of innovative products from added value mountain food chains.
Practical approach toward food valorization: laboratory activities (saffron and honey quality control) (1 CFU)
- Secondary metabolites: medicinal compounds for herboristic, medicinal, agripharma, cosmetic applications; colour and pigments in dye plants. (0.5CFU lesson +0.25 CFU exercises)
- Taste compounds: ingredients for innovative food and beverages. Neglected tastes. Case studies: erisimo, the singers' plant; functional food for Olympic games. (0.5CFU lesson +0.25 CFU exercises)
-Compounds active on somatosensory receptors: identification and applications. The concept of food ecology and its importance for health and environment. Case studies: Herbs for voice: science and culture valorisation in the international context. (0.5CFU lesson +0.25 CFU exercises)
-honey and derived products (propolis, royal jelly): composition, production, organic and conventional chain (0.5 CFU)
-game meat and millk: composition, influence of mountain context on quality and orgnoleptci aromatic traits (0.5 CFU)
-saffron chain: production, composition, and quality control. (0.5 CFU)
Determination of quality and traceability of mountain products. (0.5 CFU)
Case studies of innovative products from added value mountain food chains.
Practical approach toward food valorization: laboratory activities (saffron and honey quality control) (1 CFU)
Teaching methods
First part: Front lessons will be organized in 4 blocks of 4 hours each. Every block will be followed by 4 hours of exercises, with practical activities including mapping, building databases, design of innovative food etc.
Second part: The lectures (2 CFU) will be organized in 4 blocks of 4 hours each. Each block will be followed by 16 hours of exercises (1 CFU), including practical activities aimed at enhancing products from mountain chains to other income
Second part: The lectures (2 CFU) will be organized in 4 blocks of 4 hours each. Each block will be followed by 16 hours of exercises (1 CFU), including practical activities aimed at enhancing products from mountain chains to other income
Teaching Resources
Didactic material will be suggested/provided by the teacher through Moodle/Ariel.
Microbiology for traditional and innovative products
Course syllabus
Starter Cultures: Yeasts and Bacteria for Food Innovation (1 CFU credit)
Desired properties (e.g., inhibition of pathogens, degradation of toxic compounds, improvement of food digestibility, enrichment of foods with vitamins, amino acids, fatty acids, and proteins) and undesirable properties (e.g., production of toxic metabolites, virulence factors, and antibiotic resistance) of microbial cultures (1 CFU credit).
Criteria for the selection of appropriate microbial starter cultures (1 CFU credit).
FoodLab practical activities (0.25 CFU credits).
Using Microorganisms for Traditional and Innovative Mountain Food Products: fermented dairy products (cheese and fermented milks); cereal fermentations; fermented vegetables and fruits; fermented beverages; functional foods (2 CFU credits).
Fermentation as a Driver of Innovation: case studies (0.75 CFU credits).
Desired properties (e.g., inhibition of pathogens, degradation of toxic compounds, improvement of food digestibility, enrichment of foods with vitamins, amino acids, fatty acids, and proteins) and undesirable properties (e.g., production of toxic metabolites, virulence factors, and antibiotic resistance) of microbial cultures (1 CFU credit).
Criteria for the selection of appropriate microbial starter cultures (1 CFU credit).
FoodLab practical activities (0.25 CFU credits).
Using Microorganisms for Traditional and Innovative Mountain Food Products: fermented dairy products (cheese and fermented milks); cereal fermentations; fermented vegetables and fruits; fermented beverages; functional foods (2 CFU credits).
Fermentation as a Driver of Innovation: case studies (0.75 CFU credits).
Teaching methods
Teaching will be primarily delivered through traditional lectures. Supporting learning materials, including the slides used during class, will be provided via the myAriel e-learning platform. The course also includes a practical laboratory activity in the FoodLab.
Teaching Resources
Course materials, including PowerPoint presentations, relevant legislation, scientific papers, and videos, will be provided through the myAriel e-learning platform.
Modules or teaching units
Bio Active and functional compounds in traditional and innovative mountain products
CHEM-05/A - Organic Chemistry - University credits: 3
MVET-02/B - Inspection of Foods of Animal Origin - University credits: 3
MVET-02/B - Inspection of Foods of Animal Origin - University credits: 3
Exercises: 16 hours
Laboratories: 16 hours
Lessons: 32 hours
Laboratories: 16 hours
Lessons: 32 hours
Professors:
Bassoli Angela, Panseri Sara
Shifts:
Microbiology for traditional and innovative products
AGRI-08/A - Agricultural, Food and Environmental Microbiology - University credits: 6
Laboratories: 4 hours
Lessons: 46 hours
Lessons: 46 hours
Professor:
Picozzi Claudia
Shifts:
Turno
Professor:
Picozzi ClaudiaProfessor(s)
Reception:
by appointment
my office, DeFENS, Sezione di Scienze Chimiche e Biomolecolari
Reception:
To be defined by e-mail
DeFENS, division of Food Microbiology and Biopocessing, Via Mangiagalli 25, fourth floor