Bio-based innovation in food industry

A.A. 2019/2020
6
Crediti massimi
52
Ore totali
SSD
AGR/15
Lingua
Inglese
Obiettivi formativi
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.
Risultati apprendimento attesi
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.
Programma e organizzazione didattica

Edizione unica

Responsabile
Periodo
Secondo semestre
STUDENTI FREQUENTANTI
Informazioni sul programma
The course is organized in 4 units:
- UNIT 1 ‒ Closed-loop food supply chains
- UNIT 2 ‒ Innovative Food Processing and Products
- UNIT 3 ‒ Bio-based Food Packaging
- UNIT 4 ‒ Sensory and Consumer Science
The detailed program of is described in the specific box of each unit reported below.
Propedeuticità
Structure and Function of Biomolecules
Fermentation biotechnology
Prerequisiti
Students should be confident with the basic concepts of chemistry (especially, organic chemistry) and microbiology.

The exam consists of a written text with 8 questions for a duration of 1.5 h. Following the written test, students can request an oral test.
The exam is intended to ascertain the theoretical and applied knowledge of the topics of the four units of the program, including the use of appropriate terms and tools, the clarity of presentation and the ability to integrate the acquired knowledge for problem solving of a specific case study.
Metodi didattici
- UNIT 1: 1.5 frontal lessons
- UNIT 2: 1.5 frontal lessons
- UNIT 3: 1.5 frontal lessons
- UNIT 4: 1 frontal lessons + 0.5 lab
Closed-loop food supply chains
Metodi didattici
UNITS 1-3: Theoretical lessons and case studies discussion
UNIT 4: Theoretic lessons and practical exercises
Materiale di riferimento
Slides of the lessons and specific literature will be available on the "Ariel" platform.
Innovative Food Processing and Products
Metodi didattici
UNITS 1-3: Theoretical lessons and case studies discussion
UNIT 4: Theoretic lessons and practical exercises
Materiale di riferimento
Slides of the lessons and specific literature will be available on the "Ariel" platform.
Bio-based food packaging
Metodi didattici
UNITS 1-3: Theoretical lessons and case studies discussion
UNIT 4: Theoretic lessons and practical exercises
Materiale di riferimento
Slides of the lessons and specific literature will be available on the "Ariel" platform.
Sensory and Consumer science
Metodi didattici
UNITS 1-3: Theoretical lessons and case studies discussion
UNIT 4: Theoretic lessons and practical exercises
Materiale di riferimento
Slides of the lessons and specific literature will be available on the "Ariel" platform.
STUDENTI NON FREQUENTANTI
Prerequisiti
Course prerequisites and exam arrangements are the same for students attending and not attending the course lessons. Lesson attendance is nevertheless strongly encouraged
Closed-loop food supply chains
Materiale di riferimento
As for attending students
Innovative Food Processing and Products
Materiale di riferimento
As for attending students
Bio-based food packaging
Materiale di riferimento
As for attending students
Sensory and Consumer science
Materiale di riferimento
As for attending students
Moduli o unità didattiche
Bio-based food packaging
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1
Lezioni: 12 ore
Docente: Farris Stefano

Closed-loop food supply chains
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1
Lezioni: 12 ore

Innovative Food Processing and Products
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1
Lezioni: 12 ore

Sensory and Consumer science
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1
Laboratori: 8 ore
Lezioni: 8 ore
Docente: Laureati Monica

Docente/i
Ricevimento:
Su appuntamento
Ufficio (Ed. 21040 - ingresso sotto scala metallica per aula 4 - piano terra)
Ricevimento:
su appuntamento
via mangiagalli 25 piano 4
Ricevimento:
mercoledì 13.30 15.00 Su appuntamento fissato mediante e-mail
DeFENS - Sezione Tecnologie Alimentari
Ricevimento:
Su appuntamento
Ufficio (Ed. 21040 - ingresso lato aula 4 - piano rialzato)