Process and Product Innovation in Cereals and Pulses

The course aims to provide knowledge and skills necessary for the (1) use and characterization of cereals, pseudocereals and pulses; (2) reformulation of cereal-based products with alternative/non conventional crops; (3) the set-up and application of new processes for the transformation of cereals, pseudocereals and pulses into baked goods, extruded snacks and pasta.
The lectures will provide the tools needed to know and manage the innovation in the cereal and pulse sector. Classroom discussion of case studies will enable improved communication and interaction skills. The training activities and educational visits at companies will help developing and deepen technical skills in the production and characterization of raw materials and finished products.
The knowledge and skills acquired will complete the preparation of a professional figure working in the field of product and process innovation in the food industry.

Upon completion of the course, students will: (1) know the main product and process innovations in the cereal and pulse sector; (2) know how to reformulate cereal-based products in accordance with new market needs; (3) have attained the basis for a thorough understanding of the scientific methods and results of a publication containing studies on product or process innovation in the cereals and/or pulse sector (4) acquire scientific and technical language in the relevant field; (5) achieve long-term learning such as a knowledge of the cereal and pulse industry that can be further deepened by personal studies in the field and the ability to work in academic or industrial research groups on multidisciplinary projects.