Product design and development

A.Y. 2020/2021
4
Max ECTS
32
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The course aims to provide students with the knowledge necessary for the formulation of foods, taking into account the functional properties of the ingredients and their effects on the food stabilization / destabilization processes.
Expected learning outcomes
At the end of the course the students will be able to design and formulate food products by knowing the relationships between the various ingredients and the effect of the production process on the structure and properties perceived in the finished product.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor: Piazza Laura
Educational website(s)
Professor(s)