Bioresources for Innovation in Mountain Products
A.Y. 2024/2025
Learning objectives
To provide knowledge about the biological resources (from plant, animals, fungi, etc) available on the territory, their safety use and valorisation.
To provide the knowledge about the biological resources available on the territory; provide insights into fermentation processes for making traditional and novel mountain food products; provide the knowledge about safety characterisation of food mountain products; train professionals with a solid scientific preparation for the purpose of enhancing and valorise the distinctive food production of mountain areas; give the tools for planning, design, and promote innovation through the valorisation of such resources and their practical applications.
To provide the knowledge about the biological resources available on the territory; provide insights into fermentation processes for making traditional and novel mountain food products; provide the knowledge about safety characterisation of food mountain products; train professionals with a solid scientific preparation for the purpose of enhancing and valorise the distinctive food production of mountain areas; give the tools for planning, design, and promote innovation through the valorisation of such resources and their practical applications.
Expected learning outcomes
Students will have the skills for promoting the enhancmente and valorisation of the distinctive food production of mountain areas starting from bioresources.
Students will be able to identify starters and their growth conditions to drive microbial fermentations; to manage and optimize the main food-related fermentation processes; to evaluate the possibility of creating new and innovative food and drink products starting from the resources offered by the mountain area.
Students will be able to identify starters and their growth conditions to drive microbial fermentations; to manage and optimize the main food-related fermentation processes; to evaluate the possibility of creating new and innovative food and drink products starting from the resources offered by the mountain area.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Prerequisites for admission
Possess the knowledge resulting from a Bachelor's degree in L-25 or L-20 classes or equivalent
Assessment methods and Criteria
The assessment will be carried out through the preparation, presentation and oral discussion of a case study (that could be a critical review of bibliography, a research proposal, a prototype of a new product or service etc). For the exam it will be relevant: the use of specific language (also with respect to the teaching language); the understanding of topics and learning skills; the ability to evaluate and establish relationships between topics; to develop specific skills in critical thinking. The topic will be previously approved by the teachers and will be jointly discussed in relationship with the syllabus. The evaluation is expressed by a mark out of thirty (weighted average of the two teaching units) which is communicated to each student by automated e-mail from the University software. Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability).
Bio active and functional compounds in traditional and innovative
Course syllabus
- The concept of "green stock". Mapping bioactive compounds in food plants: main classes and distribution. Staple feed and food plants; medicinal plants; protected plants ; NUS plants. (0.5CFU lesson +0.25 CFU exercises)
- Secondary metabolites: medicinal compounds for herboristic, medicinal, agripharma, cosmetic applications; colour and pigments in dye plants. (0.5CFU lesson +0.25 CFU exercises)
- Taste compounds: ingredients for innovative food and beverages. Neglected tastes. Case studies: erisimo, the singers' plant; functional food for Olympic games. (0.5CFU lesson +0.25 CFU exercises)
-Compounds active on somatosensory receptors: identification and applications. The concept of food ecology and its importance for health and environment. Case studies: Herbs for voice: science and culture valorisation in the international context. (0.5CFU lesson +0.25 CFU exercises)
-honey and derived products (propolis, royal jelly): composition, production, organic and conventional chain (0.5 CFU)
-game meat and millk: composition, influence of mountain context on quality and orgnoleptci aromatic traits (0.5 CFU)
-saffron chain: production, composition, and quality control. (0.5 CFU)
Determination of quality and traceability of mountain products. (0.5 CFU)
Case studies of innovative products from added value mountain food chains.
Practical approach toward food valorization: laboratory activities (saffron and honey quality control) (1 CFU)
- Secondary metabolites: medicinal compounds for herboristic, medicinal, agripharma, cosmetic applications; colour and pigments in dye plants. (0.5CFU lesson +0.25 CFU exercises)
- Taste compounds: ingredients for innovative food and beverages. Neglected tastes. Case studies: erisimo, the singers' plant; functional food for Olympic games. (0.5CFU lesson +0.25 CFU exercises)
-Compounds active on somatosensory receptors: identification and applications. The concept of food ecology and its importance for health and environment. Case studies: Herbs for voice: science and culture valorisation in the international context. (0.5CFU lesson +0.25 CFU exercises)
-honey and derived products (propolis, royal jelly): composition, production, organic and conventional chain (0.5 CFU)
-game meat and millk: composition, influence of mountain context on quality and orgnoleptci aromatic traits (0.5 CFU)
-saffron chain: production, composition, and quality control. (0.5 CFU)
Determination of quality and traceability of mountain products. (0.5 CFU)
Case studies of innovative products from added value mountain food chains.
Practical approach toward food valorization: laboratory activities (saffron and honey quality control) (1 CFU)
Teaching methods
First part: Front lessons will be organized in 4 blocks of 4 hours each. Every block will be followed by 4 hours of exercises, with practical activities including mapping, building databases, design of innovative food etc.
Second part: The lectures (2 CFU) will be organized in 4 blocks of 4 hours each. Each block will be followed by 16 hours of exercises (1 CFU), including practical activities aimed at enhancing products from mountain chains to other income
Second part: The lectures (2 CFU) will be organized in 4 blocks of 4 hours each. Each block will be followed by 16 hours of exercises (1 CFU), including practical activities aimed at enhancing products from mountain chains to other income
Teaching Resources
Didactic material will be suggested/provided by the teacher through Moodle/Ariel.
Microbiology for traditional and innovative products
Course syllabus
Starter cultures: yeasts and bacteria for food innovation (1CFU). "Desired" properties (inhibition of pathogens, degradation of toxic compounds, improvement of food digestibility, enrichment of the food with vitamins, amino acids, fatty acids and proteins) and "unwanted" (production of toxic metabolites, virulence factors, antibiotic resistance) of microbial cultures (1.25 CFU). Criteria for selecting the appropriate microbial starters (1CFU).
How to use microorganisms for traditional and innovative mountain products: Fermented dairy products (cheese and fermented milk); fermentation of cereals; Fermented vegetables and fruit; Fermented beverages; Functional foods (2 CFU). Fermentation as an engine of innovation: case studies (0.75 CFU)
How to use microorganisms for traditional and innovative mountain products: Fermented dairy products (cheese and fermented milk); fermentation of cereals; Fermented vegetables and fruit; Fermented beverages; Functional foods (2 CFU). Fermentation as an engine of innovation: case studies (0.75 CFU)
Teaching methods
The Professor will use lectures as the main teaching method. The course uses e-learning didactic material present on the Ariel platform consisting of the slides discussed in class.
Teaching Resources
The teaching material (powerpoint presentations, legislation, scientific articles, videos) will be provided through Ariel platform
Bio active and functional compounds in traditional and innovative
CHIM/06 - ORGANIC CHEMISTRY - University credits: 3
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Laboratories: 16 hours
Lessons: 32 hours
Laboratories: 16 hours
Lessons: 32 hours
Professors:
Bassoli Angela, Panseri Sara
Shifts:
Microbiology for traditional and innovative products
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
Lessons: 48 hours
Professor:
Picozzi Claudia
Shifts:
Turno
Professor:
Picozzi ClaudiaEducational website(s)
Professor(s)
Reception:
by appointment
my office, DISMA, Via Celoria 2, Milano
Reception:
On appointment