Food Product Design and Development
A.Y. 2024/2025
Learning objectives
The main objective is the acquisition by the students of strategic and, above all, technological criteria for the design and development of sustainable food products, in order to prepare a placement of the graduate in the R&D team of food companies.
The second objective is the development of soft skills regarding interpersonal, organizational and planning skills for the management of a team's activities, with the elaboration of work plans, development and management of critical issues.
The second objective is the development of soft skills regarding interpersonal, organizational and planning skills for the management of a team's activities, with the elaboration of work plans, development and management of critical issues.
Expected learning outcomes
Ability to identify the areas of possible innovations based on the life cycle of the food product. Ability to use advanced formulation technology principles for the design and development of novel food products or the repositioning of products already on the market.
Ability to work in a team, verified through the realization of a product design project on a theme assigned by the teacher.
Ability to work in a team, verified through the realization of a product design project on a theme assigned by the teacher.
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
Course syllabus
The course covers a wide range of topics related to food product development and innovation. Here's an outline of the content:
Introduction to Food Product Development: Overview of the process and its importance in the food industry.
Competitiveness and ESG Protocols: Understanding how companies can integrate environmental, social, and governance (ESG) factors into their product development strategies to remain competitive and socially responsible.
Technological Aspects of Prototyping and Innovation Scale-Up: Exploring the technological considerations involved in prototyping new food products and scaling up innovative ideas for commercial production.
Process-Structure-Property Relationship: Investigating the relationship between food processing methods, product structure, and physical properties, and how these factors influence final product quality.
Basic Principles of Food Material Science: Delving into fundamental principles of food material science, including biopolymer interactions, phase diagrams, and their implications for product development.
Technologies for Product Development: Examining various technologies used in the development of innovative food products, such as extrusion, microencapsulation, and microfluidics.
Case Studies of Trend Product Design: Analyzing real-world examples of trendsetting food products, including texturized vegetable products, functional ingredients, and novel release systems.
Gastronomic Engineering and Industrial Gastronomy: Exploring the intersection of culinary arts and food science, focusing on advanced cooking techniques and innovative technologies used in professional kitchens.
Throughout the course, students will engage in lectures, discussions, and hands-on projects to apply theoretical knowledge to practical scenarios and develop critical thinking skills in food product development.
Introduction to Food Product Development: Overview of the process and its importance in the food industry.
Competitiveness and ESG Protocols: Understanding how companies can integrate environmental, social, and governance (ESG) factors into their product development strategies to remain competitive and socially responsible.
Technological Aspects of Prototyping and Innovation Scale-Up: Exploring the technological considerations involved in prototyping new food products and scaling up innovative ideas for commercial production.
Process-Structure-Property Relationship: Investigating the relationship between food processing methods, product structure, and physical properties, and how these factors influence final product quality.
Basic Principles of Food Material Science: Delving into fundamental principles of food material science, including biopolymer interactions, phase diagrams, and their implications for product development.
Technologies for Product Development: Examining various technologies used in the development of innovative food products, such as extrusion, microencapsulation, and microfluidics.
Case Studies of Trend Product Design: Analyzing real-world examples of trendsetting food products, including texturized vegetable products, functional ingredients, and novel release systems.
Gastronomic Engineering and Industrial Gastronomy: Exploring the intersection of culinary arts and food science, focusing on advanced cooking techniques and innovative technologies used in professional kitchens.
Throughout the course, students will engage in lectures, discussions, and hands-on projects to apply theoretical knowledge to practical scenarios and develop critical thinking skills in food product development.
Prerequisites for admission
Understanding the Principles of Food Formulation Technology, Food Chemistry, and Food Processing is essential.
Teaching methods
Lectures will serve to acquaint students with the concepts and terminology utilized in R&D and food design for repositioning or product innovation. Additionally, to solidify the foundational principles outlined in the course for food product design and development, students will collaborate on a group project, subject to approval and discussion with the teacher. This project entails interaction with stakeholders and revolves around a topic assigned at the course's commencement. It must be finalized by the end of the course term and will be individually examined during the assessment.
Teaching Resources
The course materials consist of slides presented during lectures and literature curated by the teacher. These resources are accessible through MY ARIEL-UNIMI throughout the duration of the semester. It's important to note that lecture notes authored by unknown individuals and not authorized by the teacher are not considered valid teaching materials for the course.
Assessment methods and Criteria
The oral exam consists of a colloquium divided into two parts: an interview on the course contents followed by a discussion on a project carried out in a group, developed on a topic relevant to the course and approved by the teacher. The project must be delivered by the end of the course period and is discussed in the exam by each individual student. Assessment parameters: Correctness of answers, appropriateness of language, ability to incorporate interdisciplinary elements and concepts will be assessed if necessary.
Type of assessment: mark out of thirty.
Type of assessment: mark out of thirty.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Piazza Laura
Shifts:
Turno
Professor:
Piazza LauraEducational website(s)
Professor(s)