69167 - Food Design And Product Innovation

Academic Year 2021/2022

  • Moduli: Pietro Rocculi (Modulo Mod 1) Silvia Tappi (Modulo Mod 2)
  • Teaching Mode: Traditional lectures (Modulo Mod 1) Traditional lectures (Modulo Mod 2)
  • Campus: Cesena
  • Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)

Learning outcomes

To give competencies on food product development and 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 technologies to remove/enrich components from/to food.

Course contents

Module 1: Definition of food design and target properties to evaluate;  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 Ingredients and additivies, Class of ingredients with functional properties.

Seminars on Clean labels. Open innovation. Coloring Foods. Teamworking. Marks and patents etc.

Team working on quality definition of formulated products and new product development


- Teaching materials in digital format given by the teacher using online system of file exchange, by registration in a distribution list;

- Food Product design, Ruguo Hu, Technomic publ., 1999, isbn n. 1-56616-743-1;

- Food product design : an integrated approach / Anita R. Linnemann, Catharina G. P. H. Schroen, Martinus A. J. S. van Boekel;

- Consumer-driven innovation in food and personal care products Edited by Sara R. Jaeger and Hal MacFie, ISBN 978-1-84569-567-5 (print) ISBN 978-1-84569-997-0 (online), WoodHead 2010.

Teaching methods

Frontal lessons in the classroom; seminars by sector experts; identification and practical tests of processes and analytical techniques on pilot and laboratory scale for the creation and characterization of an innovative food product. Group activities on formulated foods; conception and preparation of a new food product not present on the market.

Assessment methods

The verification of learning takes place through a final written test of 3 hours, during which the use of support material such as books, notes, computer supports is not allowed.

The written test will contain a series of multiple choice and open questions and will aim to ascertain and verify the skills and knowledge acquired in the context of the topics addressed throughout the course program.

50% of the evaluation will be represented by the presentation of the group work carried out during the activities, in the study of an innovative product compared with similar products on the market.

This activity is aimed to stimulate the ability to work in groups, critical thinking and skills of communication.

The verbalization of the evaluation obtained takes place on the dates set and indicated in Almaesami, by the undersigned once the exam relating to the Physical and Rheological Analysis of Foods has also been taken.

Following the pandemic in progress, in case of inability to go to the Cesena headquarters, an oral exam is scheduled using the Teams platform which, compatibly with the number of applicants, will be carried out on the same day as the written exam in presence. in the same way of connecting the lessons.

Teaching tools

PC, video projector, internet connection, video and TED talks, possible limited laboratory activity during the group work for the study of the properties of formulated foods.

Office hours

See the website of Pietro Rocculi

See the website of Silvia Tappi


Good health and well-being Responsible consumption and production

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.