Tailor-Made Confectionery Products: Raw Materials and Technologies
A.Y. 2026/2027
Learning objectives
The course aims to face innovations in the confectionery sector, including chocolate industry, providing students with knowledge 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 newest product and process strategies in respect to the traditional ones. Topics will cover specific raw materials, 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 formulation and technology strategies to develop the main confectionery products covered in the course, as well as the relevant quality standards and regulations. Students will have the tools needed to critically assess and address the challenges involved in developing tailor-made confectionery products designed for specific needs using cutting-edge raw materials and technologies. 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, consolidating their team-work ability and communication skills thanks to the group activities carried out within the course.
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
-innovative confectionery ingredients: roles and technological functions;
- sugar substitutes versus conventional sweeteners: roles and technological properties;
- sugar-free and tailor-made candies in respect to the conventional ones: formulation and technology strategies, and quality parameters;
- Chocolate industry: cocoa beans quality aspects, conventional and non-conventional transformation technologies, process and product controls;
- Ready-to-eat breakfast cereals, bars and clusters: innovative raw materials and process strategies in respect to the traditional ones, quality characteristics and shelf-life;
- Tailor-made bakery products: (re)formulation and process strategies;
- Legislation and regulations regarding recognition, compliance, and conditions of use for new ingredients and/or technologies in confectionary.
- sugar substitutes versus conventional sweeteners: roles and technological properties;
- sugar-free and tailor-made candies in respect to the conventional ones: formulation and technology strategies, and quality parameters;
- Chocolate industry: cocoa beans quality aspects, conventional and non-conventional transformation technologies, process and product controls;
- Ready-to-eat breakfast cereals, bars and clusters: innovative raw materials and process strategies in respect to the traditional ones, quality characteristics and shelf-life;
- Tailor-made bakery products: (re)formulation and process strategies;
- Legislation and regulations regarding recognition, compliance, and conditions of use for new ingredients and/or technologies in confectionary.
Prerequisites for admission
The knowledge delivered in the lectures requires suitable background knowledge of food technology principles, food processing, and chemical and microbiological analyses of foods.
Teaching methods
-Lectures with digital support (presentations and interactive activities) aimed at providing theoretical knowledge, helping students understand and apply the concepts discussed. Lecture presentations will be available on the MyAriel platform.
-Seminars by industry experts with a focus on specific case studies. If provided, materials will be available on the MyAriel platform.
-Group activities, coordinated with the teacher, designed to consolidate and extend the knowledge gained throughout the degree program while also enhancing soft skills.
-Seminars by industry experts with a focus on specific case studies. If provided, materials will be available on the MyAriel platform.
-Group activities, coordinated with the teacher, designed to consolidate and extend the knowledge gained throughout the degree program while also enhancing soft skills.
Teaching Resources
The course relies on teaching materials (presentations, articles, and scientific excerpts) provided by the teachers and 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 and a presentation of the group activity agreed upon with the teacher. The oral exam lasts about 45 minutes and includes a brief (10 min) presentation of the group activity, followed by at least three questions on the theoretical concepts covered during the course. The group activity presentation may also take place during the course on a date agreed upon with the teacher, and in that case, it can be done with the other team members.
-Registration for the oral exam is mandatory through the Unimia institutional platform within the specified deadlines (http://www.unimi.it/).
- The assessment will be based on demonstrating the acquisition of knowledge, the ability to organize and present that knowledge clearly and concisely, and proficiency in using subject-specific terminology.
- The final overall grade is expressed in 30/30. The oral test contributes up to 28/30 and it is considered passed with a minimum score of 18/30. The presentation of the team-working activity contributes up to 2/30.
- At least 6 Exam Sessions will be granted per academic year.
-The results of the presentation of the team-working activity and the oral exam are communicated verbally at the time of the exam, with the option for the student to reject the grade. The final grade is communicated through the Unimia institutional platform.
-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).
-Registration for the oral exam is mandatory through the Unimia institutional platform within the specified deadlines (http://www.unimi.it/).
- The assessment will be based on demonstrating the acquisition of knowledge, the ability to organize and present that knowledge clearly and concisely, and proficiency in using subject-specific terminology.
- The final overall grade is expressed in 30/30. The oral test contributes up to 28/30 and it is considered passed with a minimum score of 18/30. The presentation of the team-working activity contributes up to 2/30.
- At least 6 Exam Sessions will be granted per academic year.
-The results of the presentation of the team-working activity and the oral exam are communicated verbally at the time of the exam, with the option for the student to reject the grade. The final grade is communicated through the Unimia institutional platform.
-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).
AGRI-07/A - Food Science and Technology - University credits: 4
Field activity: 16 hours
Lessons: 24 hours
Lessons: 24 hours
Professor:
Cappa Carola
Shifts:
Turno
Professor:
Cappa CarolaProfessor(s)
Reception:
upon appointment
Settore Didattico Colombo, Via Mangiagalli, 25; IV floor, room n. 4058