Food Design And Product Innovation 2020/2021

Academic Year 2020/2021

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: 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 Ingredients and additivies, Class of ingredients with functional properties.

Seminars on Clean labels. Open innovation. Coloring Foods, Teamworking principles and objectives. 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, 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.

Team working activity on study of an existing food category and design of a new product development.

Group analytical activity on formulated food.

Seminar by experts

Development of interpersonal activities in group and individual work in the preparation of a report and presentation (HTML, PPT, KEY, MOV. MP4, etc.)

Assessment methods

A written test with open answers and multiple choice (1 / 3-2 / 3) will be given to students at the end of the course. There will be a mixing calculation exercise. The test will consist of questions relating to Module 1 and Modluo 2. 50% of the evaluation will be represented by the presentation of the group work carried out during the activities, in the study of a range of formulated products purchased on the market and placed in a critical comparison , in order to stimulate the ability to work in groups, critical thinking and communication skills

Teaching tools

PC, Video projector, Internet connection, material provided by the teacher via IoL and available on websites, videos and TED talks.
Discussion topics and blogs through IoL
Possible limited laboratory activity during group work for the study of formulated food properties.
Use of Mentimeter survey app, mind maps and apps
Group work for the development of new products.

Office hours

See the website of Marco Dalla Rosa

See the website of Silvia Tappi

69167 - Food Design And Product Innovation

Course Unit Page

SDGs