Food Ingredients and Additives for Products Development

The course aims to provide students with the basic concepts related to the choice of ingredients/additives and food product formulation technologies. The course also aims to pass on knowledge about the use-related features of the main ingredients and the effect of their interaction and/or substitution on the main technological and sensory properties of foods.

At the end of the course, the students will be able to use tools to manage and solve issues related to the development of a new food product, from the ingredients and additives selection to the evaluation of their functionality on the technological and sensory characteristics of the product, and their impact on consumer perception.