Innovation Trends in Products of Animal Origin
A.Y. 2026/2027
Learning objectives
This course will provide students with a comprehensive understanding of the latest innovations in the field of animal-derived products, focusing on advances in ingredients, formulations, and processing technologies for meat, seafood, and egg derivatives.
Through lectures and case studies analysis students will acquire the skills useful to apply cutting-edge technologies aimed at improving the quality, nutritional value, sustainability, and convenience of animal-derived food products.
This course is part of the elective offerings of the master's degree programme. This course is ideal for students seeking to specialize in food innovation in the area of animal-derived products, and those interested in exploring the latest industry trends and technological developments.
Through lectures and case studies analysis students will acquire the skills useful to apply cutting-edge technologies aimed at improving the quality, nutritional value, sustainability, and convenience of animal-derived food products.
This course is part of the elective offerings of the master's degree programme. This course is ideal for students seeking to specialize in food innovation in the area of animal-derived products, and those interested in exploring the latest industry trends and technological developments.
Expected learning outcomes
Upon completion of the course, students will be able to:
· Gain a deep understanding of the latest ingredient and formulation innovations, and processing techniques in the animal-derived products sector;
· Be equipped with the knowledge to assess the impact of these innovations on product quality, nutritional value, convenience, and sustainability;
· Integrate the acquired knowledge to identify intervention strategies for optimizing and innovating formulations and production processes;
· Independently or self-directedly explore specific topics of interest through literature and become proficient in oral presentation through group work and flipped classroom activities, thus developing critical thinking and judgment skills.
· Gain a deep understanding of the latest ingredient and formulation innovations, and processing techniques in the animal-derived products sector;
· Be equipped with the knowledge to assess the impact of these innovations on product quality, nutritional value, convenience, and sustainability;
· Integrate the acquired knowledge to identify intervention strategies for optimizing and innovating formulations and production processes;
· Independently or self-directedly explore specific topics of interest through literature and become proficient in oral presentation through group work and flipped classroom activities, thus developing critical thinking and judgment skills.
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
Course syllabus
1. Advances in ingredients and formulation for meat, seafood, and egg derivative products
- Modulations of lipid content and composition: fat replacers and strategies for reducing fat content; alterations in fat profiles to enhance product healthfulness; techniques for reducing cholesterol levels in animal-derived products.
- Salt and sodium reduction: approaches to lower sodium content in products without compromising flavour and safety.
- Nitrite reduction or replacement: alternatives to traditional nitrite usage in cured meat products and the impact on product safety and quality.
- Incorporation of functional ingredients: strategies for enhancing nutritional value through the addition of bioactive compounds; techniques for prolonging shelf life through the incorporation of preservatives and antioxidants; innovations for texture modification to improve product quality and consumer acceptance.
2. Advances in meat, seafood, and egg derivative processing systems
- Chilling processes: innovative chilling technologies aimed at maintaining product quality and freshness.
- Novel thermal/Non-thermal processing: overview of new thermal processing technologies (e.g., high-pressure processing, microwave processing) and non-thermal methods (e.g., pulsed electric fields, ultraviolet light) used to ensure food safety while preserving product attributes.
- Curing processing: advanced methods in curing processes for improving flavour, texture, and shelf life in processed meat and seafood products.
- Production efficiency and by-product upcycling: case studies on improving production efficiency, minimizing waste, and the innovative use of by-products in animal-derived product manufacturing.
- Convenience products and shelf life extension: trends in the development of convenience products that meet the demands of modern consumers for easy-to-prepare, long-lasting products without compromising quality.
- Modulations of lipid content and composition: fat replacers and strategies for reducing fat content; alterations in fat profiles to enhance product healthfulness; techniques for reducing cholesterol levels in animal-derived products.
- Salt and sodium reduction: approaches to lower sodium content in products without compromising flavour and safety.
- Nitrite reduction or replacement: alternatives to traditional nitrite usage in cured meat products and the impact on product safety and quality.
- Incorporation of functional ingredients: strategies for enhancing nutritional value through the addition of bioactive compounds; techniques for prolonging shelf life through the incorporation of preservatives and antioxidants; innovations for texture modification to improve product quality and consumer acceptance.
2. Advances in meat, seafood, and egg derivative processing systems
- Chilling processes: innovative chilling technologies aimed at maintaining product quality and freshness.
- Novel thermal/Non-thermal processing: overview of new thermal processing technologies (e.g., high-pressure processing, microwave processing) and non-thermal methods (e.g., pulsed electric fields, ultraviolet light) used to ensure food safety while preserving product attributes.
- Curing processing: advanced methods in curing processes for improving flavour, texture, and shelf life in processed meat and seafood products.
- Production efficiency and by-product upcycling: case studies on improving production efficiency, minimizing waste, and the innovative use of by-products in animal-derived product manufacturing.
- Convenience products and shelf life extension: trends in the development of convenience products that meet the demands of modern consumers for easy-to-prepare, long-lasting products without compromising quality.
Prerequisites for admission
Students must be familiar with biochemistry, microbiology and the main unit operations of food technology.
Teaching methods
The topics of the course are addressed through lectures supported by presentations, videos, and other educational materials to facilitate learning and knowledge acquisition.
The lectures are complemented by innovative teaching approaches, such as project-based learning and flipped classroom methods. Seminars led by industry professionals and/or guided visits to companies in the sector are also offered.
The lectures are complemented by innovative teaching approaches, such as project-based learning and flipped classroom methods. Seminars led by industry professionals and/or guided visits to companies in the sector are also offered.
Teaching Resources
Teaching materials and references provided and/or suggested by the teachers, complemented by personal lecture notes. Teaching material and references will be available on the MyAriel platform of the course or through the University library service (Minerva).
Assessment methods and Criteria
The exam consists of an oral interview covering the topics discussed during the lectures, seminars, and field activities. The purpose of the exam is to assess the dept knowledge acquired regarding the latest ingredient and formulation innovations, and processing techniques in the animal-derived products sector and the impact of these innovations on product quality, nutritional value, and sustainability. Furthermore, the students will be evaluated on their ability to apply theoretical knowledge to practical situations, together with critical thinking and communication skills by case study and problem-solving.
The examiner will ask one open-ended question covering one of the topics contained in the course syllabus. This allows the students to demonstrate depth of understanding and the ability to synthesize information. After an initial answer, the examiner may ask follow-up questions to probe deeper into the student's knowledge. This helps assessing their ability to think on their feet, integrate knowledge from different parts of the course, and articulate their ideas effectively.
The students will be asked to discuss a previously agreed case study related to product innovation or processing techniques in the animal-derived products sector. They will be asked to discuss how specific innovations could be applied to solve real-world challenges. Students will be given hypothetical scenarios where they need to suggest solutions for issues related to product quality, sustainability, or efficiency. This assesses the students' ability to apply knowledge and think critically.
At least 6 exam sessions will be scheduled each academic year. Registration for the exams is mandatory on the UNIMIA platform. The exam results will be communicated orally at the end of the interview and via an automated email from the UNIMIA institutional platform.
The exam board assigns a score ranging from a minimum of 18 to a maximum of 30 points for a passing grade. The board may award honors.
Students with DSA and with disabilities are requested to contact the Teacher by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teacher 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).
The examiner will ask one open-ended question covering one of the topics contained in the course syllabus. This allows the students to demonstrate depth of understanding and the ability to synthesize information. After an initial answer, the examiner may ask follow-up questions to probe deeper into the student's knowledge. This helps assessing their ability to think on their feet, integrate knowledge from different parts of the course, and articulate their ideas effectively.
The students will be asked to discuss a previously agreed case study related to product innovation or processing techniques in the animal-derived products sector. They will be asked to discuss how specific innovations could be applied to solve real-world challenges. Students will be given hypothetical scenarios where they need to suggest solutions for issues related to product quality, sustainability, or efficiency. This assesses the students' ability to apply knowledge and think critically.
At least 6 exam sessions will be scheduled each academic year. Registration for the exams is mandatory on the UNIMIA platform. The exam results will be communicated orally at the end of the interview and via an automated email from the UNIMIA institutional platform.
The exam board assigns a score ranging from a minimum of 18 to a maximum of 30 points for a passing grade. The board may award honors.
Students with DSA and with disabilities are requested to contact the Teacher by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teacher 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).
AGRI-07/A - Food Science and Technology - University credits: 4
Field activity: 8 hours
Lessons: 28 hours
Lessons: 28 hours
Professor:
Grassi Silvia
Shifts:
Turno
Professor:
Grassi SilviaProfessor(s)