Food product design and development
A.A. 2025/2026
Obiettivi formativi
Obiettivo principale è l'acquisizione da parte degli studenti di criteri strategici e, soprattutto, tecnologici per il design e lo sviluppo di prodotti alimentari sostenibili, al fine di predisporre un posizionamento del laureato in team di R&D di aziende alimentari.
Il secondo obiettivo è lo sviluppo di soft skills a riguardo delle capacità relazionali, organizzative e di pianificazione per la gestione delle attività di una squadra, con l'elaborazione di piani di lavoro, sviluppo e gestione delle criticità.
Il secondo obiettivo è lo sviluppo di soft skills a riguardo delle capacità relazionali, organizzative e di pianificazione per la gestione delle attività di una squadra, con l'elaborazione di piani di lavoro, sviluppo e gestione delle criticità.
Risultati apprendimento attesi
Capacità di individuare gli ambiti di possibili innovazioni sulla base del life cycle del prodotto alimentare.
Capacità di utilizzare i principi avanzati di tecnologia della formulazione per la progettazione e lo sviluppo di nuovi prodotti alimentari o il riposizionamento di prodotti già sul mercato.
Capacità di lavoro in team, verificato tramite la realizzazione di un progetto di design di prodotto su un tema assegnato dal docente.
Capacità di utilizzare i principi avanzati di tecnologia della formulazione per la progettazione e lo sviluppo di nuovi prodotti alimentari o il riposizionamento di prodotti già sul mercato.
Capacità di lavoro in team, verificato tramite la realizzazione di un progetto di design di prodotto su un tema assegnato dal docente.
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
Programma
Course outline: food product development & innovation
-Foundations of food product development - the end-to-end process, key stages, and strategic value to the industry.
-Competitiveness and ESG integration - embedding environmental, social, and governance (ESG) criteria in product strategies to secure both market advantage and corporate responsibility.
-Prototype-to-scale-up technologies - technological considerations for piloting innovations and moving them into full commercial production.
-Process-structure-property relationships - how processing choices determine product micro-/macro-structure and, in turn, physical and sensory qualities.
-Food-material science essentials - biopolymer interactions, phase diagrams, and other fundamentals that guide formulation.
-Enabling technologies - extrusion, microencapsulation, microfluidics, and additional tools that unlock novel products.
-Trend-driven case studies - textured vegetable proteins, functional ingredients, controlled-release systems, and more.
-Gastronomic engineering and industrial gastronomy - advanced culinary techniques and kitchen-scale technologies that bridge chef creativity with food-science rigour.
Students apply these concepts through lectures, discussions, and hands-on projects, translating theory into real-world product design and honing critical-thinking skills.
-Foundations of food product development - the end-to-end process, key stages, and strategic value to the industry.
-Competitiveness and ESG integration - embedding environmental, social, and governance (ESG) criteria in product strategies to secure both market advantage and corporate responsibility.
-Prototype-to-scale-up technologies - technological considerations for piloting innovations and moving them into full commercial production.
-Process-structure-property relationships - how processing choices determine product micro-/macro-structure and, in turn, physical and sensory qualities.
-Food-material science essentials - biopolymer interactions, phase diagrams, and other fundamentals that guide formulation.
-Enabling technologies - extrusion, microencapsulation, microfluidics, and additional tools that unlock novel products.
-Trend-driven case studies - textured vegetable proteins, functional ingredients, controlled-release systems, and more.
-Gastronomic engineering and industrial gastronomy - advanced culinary techniques and kitchen-scale technologies that bridge chef creativity with food-science rigour.
Students apply these concepts through lectures, discussions, and hands-on projects, translating theory into real-world product design and honing critical-thinking skills.
Prerequisiti
A solid grasp of the principles of food-formulation technology, food chemistry, and food processing is essential.
Metodi didattici
Lectures introduce the core concepts and terminology used in R&D and food-design for product repositioning or innovation. To reinforce these principles, students work in teams on a project discussed and approved with the instructor. Assigned at the start of the course, the project requires engagement with relevant stakeholders, must be completed by term's end, and each student's individual contribution is evaluated during the final assessment.
Materiale di riferimento
Course materials comprise the lecture slides and the readings selected by the instructor. These resources are available on MY ARIEL-UNIMI for the entire semester. Any lecture notes produced by unaffiliated authors and not approved by the instructor are not regarded 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.
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.
Docente/i
Ricevimento:
servizio tutor: ricevimento su appuntamento
servizio tutor: ricevimento presso lo studio del docente