Innovation trends in products of animal origin

This course will provide students with a comprehensive understanding of the latest innovations in the field of animal-derived products, focusing on advances in ingredients, formulations, and processing technologies for meat, seafood, and egg derivatives.
Through lectures and case studies analysis students will acquire the skills useful to apply cutting-edge technologies aimed at improving the quality, nutritional value, sustainability, and convenience of animal-derived food products.
This course is part of the elective offerings of the master's degree programme. This course is ideal for students seeking to specialize in food innovation in the area of animal-derived products, and those interested in exploring the latest industry trends and technological developments.

Upon completion of the course, students will be able to:
· Gain a deep understanding of the latest ingredient and formulation innovations, and processing techniques in the animal-derived products sector;
· Be equipped with the knowledge to assess the impact of these innovations on product quality, nutritional value, convenience, and sustainability;
· Integrate the acquired knowledge to identify intervention strategies for optimizing and innovating formulations and production processes;
· Independently or self-directedly explore specific topics of interest through literature and become proficient in oral presentation through group work and flipped classroom activities, thus developing critical thinking and judgment skills.