Food industry design technology and innovation

A.A. 2025/2026
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
Course outline: sustainable innovation across the food system
-Sustainability challenges in the global food system
-New innovation indicators for the food industry
-Core food science & technology: formulation, processing, preservation, and packaging
-Sustainable diets and alternative ingredients
-Emerging processing technologies and eco-design approaches
-Sustainability assessment: metrics for food- and nutrition-security
-Food loss and waste management strategies
-Case studies showcasing cutting-edge advances—e.g., sustainable plastics, novel products, and new consumption formats
Prerequisiti
The course is open to students of science, technology, business, and the humanities. It presents food-science, technology, and sustainable-innovation concepts in an accessible way, so participants from any background can benefit.
Metodi didattici
The course blends lectures, discussions, and hands-on group work. Each team undertakes a project—approved in advance with the instructor—that requires direct engagement with relevant stakeholders and is assigned at the start of the term. The project must be finished by the end of the course, and every student will discuss their individual contribution during the exam. Because the project is formative, steady attendance and active, constructive interaction with the instructor are essential.
Materiale di riferimento
The lecture slides are available on MY ARIEL-UNIMI, and the instructor supplies additional scientific papers for further study. Slides remain online for the duration of the semester and are removed afterward. Any lecture notes produced by unaffiliated authors and not approved by the instructor are not recognized as official course materials.
Modalità di verifica dell’apprendimento e criteri di valutazione
Assessment method:
The course is evaluated through a single, final oral examination covering the material taught in the lectures; there is no continuous assessment.
Exam structure:
Discussion of course content: two questions are asked—one selected by the instructor and one on a syllabus topic chosen by the student.
After this discussion is passed, a final question focuses on the project or exercise developed during the course.
Grading criteria:
Marks are awarded for the accuracy of answers, precision of language, and—where relevant—the ability to integrate interdisciplinary perspectives.
Scale:
The exam is graded out of thirty.
Materials:
All technical tables or reference sheets needed to answer the questions will be provided by the instructor.
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 6
Lezioni: 48 ore
Docente: Piazza Laura
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