Tailor-made confectionery products: raw materials and technologies

The course aims to face innovations in the confectionery sector, including chocolate industry, providing students with knowledge that enable them to tackle the problems of confectionery production and the development of new products with competence. Through theoretical lessons, students will acquire knowledge and skills related to the newest product and process strategies in respect to the traditional ones. Topics will cover specific raw materials, technologies and equipment used in the confectionery industry. Additionally, the course will explore suitable technological approaches for formulating sweet foods with a focus on sustainability and the valorization of food industry by-products.
Group activities focused on planning innovative product development projects or delving into a specific confectionary topic, along with seminars from experts in the food industry presenting research and business case studies, will allow students to broaden and consolidate the knowledge acquired during the lectures and other courses. These activities will also provide opportunities for students to improve their soft skills, gaining experience in teamwork, conducting and completing a project assigned by the teacher, and preparing and presenting a brief technical-scientific presentation.

By the end of the course, students will have acquired the skills to identify the factors that influence the quality of confectionery products. They will be able to describe the formulation and technology strategies to develop the main confectionery products covered in the course, as well as the relevant quality standards and regulations. Students will have the tools needed to critically assess and address the challenges involved in developing tailor-made confectionery products designed for specific needs using cutting-edge raw materials and technologies. They will be able to apply the knowledge gained in specific research and development contexts and will be able to communicate and collaborate more effectively with various stakeholders in the food system, consolidating their team-work ability and communication skills thanks to the group activities carried out within the course.