Food Product and Process Development By Quality By Design and Consumer Science

The course aims to provide deep knowledge about tools and strategies for the development, optimisation, and control of food product and process quality.
Through lectures, case studies analysis and practical exercises students will acquire the skills useful for the design and optimisation of food formulations, also making use of the main statistical tools and Consumer Science methodologies.
The course is a fundamental part of the master's degree programme aimed at preparing professionals highly skilled in food science and technology, able to face the actual challenges of the field.

After completing the course, the student will be able to:
- deeply know and understand the main aspects and strategies for the design, optimisation, and control of food and process quality according to the principles of the Quality by Design approach, including different digital innovation and industrial automation strategies;
- know and use the statistical tools necessary for the design, optimization, and monitoring of food products and processes;
- apply the Quality by Design approach from the very beginning of the food development till the final quality control, by integrating different disciplines such as the Design of Experiments, the Quality Risk Management and the Process Analytical Technology;
- know, develop, and perform traditional and innovative methods for the assessment of food acceptability and preference;
- conduct a focus group and apply qualitative methodologies for the evaluation of consumer choices and behaviour;
- understand the importance of the food sensory profiling and critically identify the drivers of liking.