Food industry design technology and innovation

A.A. 2024/2025
6
Crediti massimi
48
Ore totali
SSD
AGR/15
Lingua
Inglese
Obiettivi formativi
The course is intended for the development of Food Science & Technology & Product Development knowledge and cognitive skills, and is meant for both a science and economics backgrounds.
Main objective of the course is to describe the role of design for innovation over the whole food value chain, challenged and put into proper perspective. Innovative ideas and practices are inspired through real-world examples.
In order to get this goal, food design for innovation is presented in sustainable technology terms, that complements the economic and quality aspects of the industrial activities. In this way, criteria for improvement of food products will be strengthened.
The course is tailored to develop both students' ability to define the technological innovation in food system and to identify the challenges, risks and benefit of food design for innovation, both students' ability to point out critical issues for benefits and detriments of conducting innovative policies in food industry or within the institutional food area.
Risultati apprendimento attesi
At the end of the course the students are expected to have acquired cognitive tools, logic elements and familiarity with essential concepts of food technology and of frontier technological innovations, that allow them to stay informed on the continuous technological updating from the food manufacturing professional sector. At the end of the course, students will have the knowledge and autonomous judgment skills for analyzing innovation opportunities within food production and market contexts. Students will become capable of collaborating with food production experts and will have sufficient technical communication tools to be participate in programme actions and to manage intervention in innovation. Students will be adequately trained to perform advisory and managerial tasks for private companies and public institutions, in relation to food and health.
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
Secondo semestre

Programma
The course program focuses on sustainable innovation within the food system and encompasses the following themes:

Challenges for sustainability in the food system
New indicators for innovation in the food industry
Fundamental aspects of food science and technology: formulation, processing, and preservation technologies, as well as packaging
Sustainable diets and ingredients
Innovations in food processing: emerging technologies and eco-design
Sustainability assessment: indicators for food and nutrition security
Food loss and waste management
Case studies highlighting cutting-edge innovations such as plastics, new products, and novel consumption opportunities.
Prerequisiti
The course is open to science and technology majors as well as business and humanities majors. The concepts of food science and technology and technological innovation for sustainable development are taught in an appropriate way so that a wide audience from different backgrounds can benefit.
Metodi didattici
The course includes lectures, discussions, and active participation in group activities. Students are required to collaborate on a group project, which must be approved and discussed with the teacher. The project involves engaging with stakeholders and is based on a topic assigned at the start of the course. It must be completed by the end of the course period and will be individually discussed during the exam. Active participation in lessons and constructive interaction with the teacher are essential due to the project's training nature.
Materiale di riferimento
The course slides are accessible through MY ARIEL-UNIMI, and the teacher provides scientific literature for further study. The slides will be available on ARIEL for the entire semester but will be removed afterward. Lecture notes created by unknown authors and not authorized by the teacher are not considered official teaching materials for the course.
Modalità di verifica dell’apprendimento e criteri di valutazione
Mode: The assessment of learning will take the form of an oral examination on the topics covered in the lectures. There will be no continuous assessment.
- Structure of the exam: the first part consists of a discussion on the course content: two questions are formulated, one at the discretion of the teacher, one on a topic of the program chosen by the student. After passing the first part of the oral exam, a final question relates to the project/exercise developed during the course;
- Assessment parameters: Correctness of answers, appropriateness of language, ability to incorporate interdisciplinary elements and concepts will be assessed if necessary.
- Type of assessment: mark out of thirty.
- Useful materials for the test: All technical tables/sheets useful for the formulation of the answers will be provided by the teacher.
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 6
Lezioni: 48 ore
Docente: Piazza Laura
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