Bio-based innovation in food science

A.Y. 2019/2020
Lesson for
6
Max ECTS
52
Overall hours
SSD
AGR/15
Language
English
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. 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.
Students will develop the ability to evaluate and solve problems related to a sustainable food production and to plan a bio-based innovation approach at different stages of food processing and distribution.

Course structure and Syllabus

Active edition
Yes
Responsible
Bio-based food packaging
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1
Lessons: 12 hours
Professor: Farris Stefano
Closed-loop food supply chains
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1
Lessons: 12 hours
Innovative Food Processing and Products
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1
Lessons: 12 hours
Professor: Marti Alessandra
Sensory and Consumer science
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 1
Laboratories: 8 hours
Lessons: 8 hours
Professor: Laureati Monica
ATTENDING STUDENTS
Closed-loop food supply chains
Syllabus
The teaching program of UNIT 1 (Closed-loop food supply chains) will include the following topics:

Overview of food supply chains and closed loop approaches to production
Impact of closed -loop supply chain on quality issues:
- Safety and traceability
- Qualification processes
- Product standardization
Upgrading of agri-food "waste"
Case study 1: By-product valorization within a supply chain
Case study 2: By-product valorization across various supply chains
Innovative Food Processing and Products
Syllabus
The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
- Principle of food processing
- Novel food sources:
· Food by-products
· Sustainable crops
· Oilseeds
· Insects
· Algae
· Duckweed
· Microbial and fungal cultures
- Development of sustainable new food and bevarages
- Innovative processing technologies
Bio-based food packaging
Syllabus
The teaching program of UNIT 3 (Bio-based food packaging) will include the following topics:
- Food packaging in the food supply chain
- Definition of "bio" in the food packaging sector
- Biopackaging in a circular economy
- Examples of use of bioresources for a new generation of packaging materials:
1) cellulose and its derivatives
2) pullulan
3) gelatin
4) chitosan
- Perspectives towards the market penetration of bio-based food packaging
Sensory and Consumer science
Syllabus
The teaching program of UNIT 4 (Sensory and Consumer Science) will include the following topics:
1) Fundamentals of sensory science
- the five senses and the brain
- good practices in sensory and consumer science
2) Sensory and consumer testing methods
- descriptive and affective methods (preference mapping)
3) Consumer attitudes to food innovation and technology (case studies)
- Factors related to the product (e.g., new food proteins, organic food, nanotechnology and food packaging)
- Psychological factors influencing food acceptance (e.g. psychological constructs, food neophobia)
NON-ATTENDING STUDENTS
Closed-loop food supply chains
Syllabus
As for attending students
Innovative Food Processing and Products
Syllabus
As for attending students
Bio-based food packaging
Syllabus
As for attending students
Sensory and Consumer science
Syllabus
As for attending students
Lesson period
Second semester
Lesson period
Second semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)
Reception:
By appointment
Building 21040
Reception:
DeFENS-Sezione Tecnologie Alimentari