- Docente: Marco Dalla Rosa
- Credits: 6
- SSD: AGR/15
- Language: Italian
- Moduli: Marco Dalla Rosa (Modulo 1) Marco Dalla Rosa (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Cesena
- Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)
Learning outcomes
To give competencies on food formulation of complex foods; to give knowledges on main class component of foods and the respective relation with the functional properties; managing of modification of food composition by processing. Ability to individuate the role of main component and the functionality of food ingredients; capability to manage tecnologies to removing / enrichment of component from / to food.
Course contents
Module 1: Food design and optimisation of food formulation by modelling techniques. Functionality by chemico-physical and nutritional (nutraceutical) viewpoint. Isolation and evaluation of a component with functional property. Design of Experiments. Food Quality: importance and definitions of target properties in Food design. .
Module 2 (Functional ingredients for innovative food development, Dr. Federica Balestra): Ingredients and additivies, Class of ingredients with functional properties.
Seminars on Clean labels. Open innovation. . Marks and patents
Team working on quality definition of formulated products ad new product development
Readings/Bibliography
teaching materials in digital format given by the teacher using online system of file exchange AMS Campus, by registration in a distribution list.
Food Product design, Ruguo Hu, Technomic publ., 1999 isbn n. 1-56616-743-1
Teaching methods
Lessons in classroom. exercises by use of spreadsheet. flow diagrams and processing schemes. Group analytical activity on formulated food. Seminar by experts.
Assessment methods
Written test with open questions and multiple choice. Exercise on spreadsheet on food formulation (i.e. mixing of components). 40% of the evaluation will be based on the Presentation of the team work based on the product study on a range of similar formulated foods in order to stimulate the working in group, critical thinking and communication skills. The team work is also the result of the laboratory of Physical and rheological analysis
Teaching tools
Beamer, PC, internet connection. Team working in laboratory for the definition of properties of formulataed products and new product development
Office hours
See the website of Marco Dalla Rosa