Bio-based innovation in food industry
A.A. 2020/2021
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.
Periodo: Primo semestre
Modalità di valutazione: Esame
Giudizio di valutazione: voto verbalizzato in trentesimi
Corso singolo
Questo insegnamento non può essere seguito come corso singolo. Puoi trovare gli insegnamenti disponibili consultando il catalogo corsi singoli.
Programma e organizzazione didattica
Edizione unica
Responsabile
Periodo
Primo semestre
PROGRAM
No changes will be made during the emergency period.
SUPPORTING MATERIALS
Besides the ordinary supporting material (slides, book and literature references), students will be provided with additional scientific papers and URL to relevant websites, slides with audio and videos. All supporting material will be uploaded in Ariel (Units 1, 2 and 4) or in the teacher's website (Unit 3).
TEACHING MODES
Classes will take place remotely (both asynchronous and synchronous modes) using MTeams; live classes will be also delivered. Asynchronous lectures will consist of videolectures constituted by the recording of the teacher's desktop with audio explanations or power point presentations with audio. Synchronous lectures will be performed according to the formal class schedule and will be used to revise and deepen what proposed asynchronously. They will be recorded to allow synchronous as well as asynchronous fruition by students not present in classrooms.
Labs (Unit1) will be performed both in presence and in asynchronous and synchronous modality.
Rules and criteria for participating to lectures and labs in presence, requiring reservation through a suitable app, will be published in due time on the Ariel pages of the course as well as all the above materials and any notice related to Covid-19 regulation changes.
LEARNING VERIFICATION AND EVALUATION CRITERIA
The exam will consist of an online oral examination using the MTeams platform. For each Unit, two open-answer questions will be asked in order to evaluate the understanding and the personal rethinking of all topics presented in lectures, to ascertain the mastery of scientific language and the ability to present the topics clearly
No changes will be made during the emergency period.
SUPPORTING MATERIALS
Besides the ordinary supporting material (slides, book and literature references), students will be provided with additional scientific papers and URL to relevant websites, slides with audio and videos. All supporting material will be uploaded in Ariel (Units 1, 2 and 4) or in the teacher's website (Unit 3).
TEACHING MODES
Classes will take place remotely (both asynchronous and synchronous modes) using MTeams; live classes will be also delivered. Asynchronous lectures will consist of videolectures constituted by the recording of the teacher's desktop with audio explanations or power point presentations with audio. Synchronous lectures will be performed according to the formal class schedule and will be used to revise and deepen what proposed asynchronously. They will be recorded to allow synchronous as well as asynchronous fruition by students not present in classrooms.
Labs (Unit1) will be performed both in presence and in asynchronous and synchronous modality.
Rules and criteria for participating to lectures and labs in presence, requiring reservation through a suitable app, will be published in due time on the Ariel pages of the course as well as all the above materials and any notice related to Covid-19 regulation changes.
LEARNING VERIFICATION AND EVALUATION CRITERIA
The exam will consist of an online oral examination using the MTeams platform. For each Unit, two open-answer questions will be asked in order to evaluate the understanding and the personal rethinking of all topics presented in lectures, to ascertain the mastery of scientific language and the ability to present the topics clearly
Programma
The teaching program of UNIT 1 (Sensory and Consumer Science) will include the following topics:
· The future of the agri-food system - Trends and challenges
· Psychological and physiological factors influencing food acceptance
· Consumer attitudes to food innovation and technology (case studies: 1) tackling overweight and obesity; 2) new food protein sources; 3) organic food; 4) food waste and by-products; 5) nanotechnology)
The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
· Principle of food processing
· Innovation in the food industry: drivers, opportunities and challenges
· Development of new products & processing
· Case-study 1: Sustainable crops
· Case-study 2: Recovery of by-products
· Case-study 3: Innovation of traditional foods
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:
· cellulose and its derivatives
· pullulan
· gelatin
· chitosan
The teaching program of UNIT 4 (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
· Trust
· Value addition
Case study 1: By-product valorization in the plant-based food supply chain
Case study 2: By-product valorization in the animal-based food supply cha
· The future of the agri-food system - Trends and challenges
· Psychological and physiological factors influencing food acceptance
· Consumer attitudes to food innovation and technology (case studies: 1) tackling overweight and obesity; 2) new food protein sources; 3) organic food; 4) food waste and by-products; 5) nanotechnology)
The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
· Principle of food processing
· Innovation in the food industry: drivers, opportunities and challenges
· Development of new products & processing
· Case-study 1: Sustainable crops
· Case-study 2: Recovery of by-products
· Case-study 3: Innovation of traditional foods
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:
· cellulose and its derivatives
· pullulan
· gelatin
· chitosan
The teaching program of UNIT 4 (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
· Trust
· Value addition
Case study 1: By-product valorization in the plant-based food supply chain
Case study 2: By-product valorization in the animal-based food supply cha
Prerequisiti
Students should be confident with the basic concepts of chemistry (especially, organic chemistry) and microbiology. Course prerequisites and exam arrangements are the same for students attending and not attending the course lessons. Lesson attendance is nevertheless strongly encouraged.
Metodi didattici
- UNIT 1: 1 frontal lessons + 0.5 lab
- UNIT 2: 1.5 frontal lessons
- UNIT 3: 1.5 frontal lessons
- UNIT 4: 1.5 frontal lessons
- UNIT 2: 1.5 frontal lessons
- UNIT 3: 1.5 frontal lessons
- UNIT 4: 1.5 frontal lessons
Materiale di riferimento
Slides of the lessons and specific literature will be available on the "Ariel" platform.
Modalità di verifica dell’apprendimento e criteri di valutazione
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.
The exam consists of eight questions (two for each unit). The exam is oral until the health emergency persists, using the MTeams platform.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
https://www.unimi.it/en/study/student-services/services-students-disabilities
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses [email protected] or [email protected].
The exam consists of eight questions (two for each unit). The exam is oral until the health emergency persists, using the MTeams platform.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
https://www.unimi.it/en/study/student-services/services-students-disabilities
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses [email protected] or [email protected].
Moduli o unità didattiche
Bio-based food packaging
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1.5
Lezioni: 12 ore
Docente:
Farris Stefano
Closed-loop food supply chains
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1.5
Lezioni: 12 ore
Docente:
Lavelli Vera Agnese
Innovative Food Processing and Products
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1.5
Lezioni: 12 ore
Docente:
Marti Alessandra
Sensory and Consumer science
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1.5
Laboratori: 8 ore
Lezioni: 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:
giovedì 16.30-17.30 Su appuntamento fissato mediante e-mail
piattaforma Microsoft Teams
Ricevimento:
Su appuntamento
Edificio 21040 (ingresso sotto aula 4)