69167 - Food Design And Product Innovation

Learning outcomes

At the end of the course, the student will have specific knowledge of formulated products and the principles of use of the main classes of ingredients; he/she will be able to deal with technologies for modifying the composition of foods (lightening, enrichment, etc.)

Course contents

Module 1: Definition of food design and target properties to be evaluated; engineered foods; choice of experimental design (DoE) for optimizing formulation and processing conditions; fortified and lightened foods; role of protein ingredients in formulation; role of lipid compounds in formulation; food additives, legislation, and functionality; seminars on: food colorants; use of fibers and starches in formulation; clean label concept.


Module 2: Functional properties of food ingredients; development of innovative food products; seminars on: open innovation; trademarks and patents; presentation of the professional association of food technologists; teamwork. Group work to define the quality characteristics of formulated products and develop new products with innovative properties.

Readings/Bibliography

- Teaching material in digital format provided by the teacher via UNIBO intranet, Online teaching;


- 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

Classroom lectures; seminars by industry experts; identification and practical testing of processes and analytical techniques on a pilot and laboratory scale for the creation and characterization of an innovative food product. Group activities on formulated foods; design and preparation of a new product not currently available on the market.


Given the types of activities and teaching methods adopted, attendance at this training activity requires all students to complete Modules 1 and 2 via e-learning [https://www.unibo.it/it/servizi-e-opportunita/salute-e-assistenza/salute-e-sicurezza/sicurezza-e-salute-nei-luoghi-di-studio-e-tirocinio] and participate in Module 3, which is specific to health and safety in the workplace. Information on the dates and attendance methods for Module 3 can be found in the dedicated section of the program website.

Assessment methods

Assessment is through an oral exam and the presentation of a group project (accounting for 60% and 40% of the final grade, respectively).
The oral exam (for which registration is required on Almaesami) will consist of questions on three topics. Students will be assessed on their knowledge of the topics covered in the program, their ability to apply acquired knowledge, their critical analysis skills, their ability to connect arguments logically and deductively, and their use of correct language and appropriate technical terminology. The grade will be expressed out of 30 (minimum 18/30, maximum 30/30 with honors).
The group work presentation will be carried out during the activities, relating to the development of an innovative product that will be evaluated and compared with similar products on the market in order to foster teamwork, critical thinking, and communication skills.
The grade for the entire FOOD QUALITY AND FORMULATION integrated course exam will be calculated as the weighted average of the grades obtained in the two modules: Product Formulation and Innovation and Physical and Rheological Analysis of Foods I and II (6 credits + 6 credits).
The grade will be recorded on the dates established and indicated on Almaesami by the instructor of the FOOD QUALITY AND FORMULATION integrated course (C.I.), Professor Pietro Rocculi, once the exam for the Physical and Rheological Analysis of Foods component has also been taken.
Exam sessions are offered within the designated time slots established for the degree program, and students may register for the written exam exclusively using the Alma Esami online system.
Eligible students may contact the instructor to schedule a possible exam outside of the exam session.
Students with learning disabilities (LD) or temporary or permanent disabilities: please contact the relevant University office in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). The office will advise the students concerned of any adjustments. However, these must be submitted 15 days in advance for approval by the instructor, who will evaluate their suitability, also taking into account the course's learning objectives.

Teaching tools

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

Office hours

See the website of Silvia Tappi

See the website of Pietro Rocculi