69167 - Food Design And Product Innovation

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 additives, 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.

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;

- 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.

In order to attend the lab activities, the student must attend the course 1, 2 and 3 regarding safety in e-learning way. All the instructions are reported at the link [https://www.unibo.it/it/servizi-e-opportunita/salute-e-assistenza/salute-e-sicurezza/sicurezza-e-salute-nei-luoghi-di-studio-e-tirocinio].

Assessment methods

The final assessment consists of a written exam covering both modules, with 10 multiple-choice questions (1 points each) and 8 open-ended questions (2.5 points each).

Duration: 120 minutes. The use of supporting materials such as books, notes, and computer supports is not allowed during the exam.

The exam is designed to assess and verify the knowledge and skills acquired throughout the entire course. The student knowledge will be assessed based on the following criteria: i) knowledge, comprehension, and discussion capability of the subjects ii) critical and communication capability; iii) use of the proper technical and scientific language.

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 grade for the entire integrated FOOD QUALITY AND FORMULATION course will be calculated as the weighted average of the grades obtained in the two modules of Food Design and Product Innovation and Physical and Rheological Analysis (6 CFU + 6 CFU).

The verbalization of the evaluation obtained takes place on the dates set and indicated in Almaesami, by the holder of the integrated course FOOD QUALITY AND FORMULATION (C.I.) prof. Pietro Rocculi, once the exam relating to the Physical and Rheological Analysis took place.

Students will have the opportunity to review their completed exam and request clarification if needed.

The enrollment must be accomplished through ALMAESAMI [https://almaesami.unibo.it/almaesami/welcome.htm] as well as the cancellation, which must be done before the starting date of the exam session.

Eligible students can agree with the professors an eventual exam out of the official calendar.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

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 Urszula Tylewicz

See the website of