Bio-based innovation in food industry

A.A. 2019/2020
6
Crediti massimi
52
Ore totali
SSD
AGR/15
Lingua
Inglese
Obiettivi formativi
The aim of the course is to provide students with the basic knowledge to respond to the changing needs of the food system with a bio-based innovation of food ingredients, products and packaging materials also considering consumer's perception of new food technologies and ingredients. Training will be centered on case studies to deepen safety and quality aspects of food innovation and to encompass the use of different food technologies for process optimization and for the application of a circular economy strategy.
Risultati apprendimento attesi
Students will develop the ability to: i) use tools to manage innovation in closed-loop food supply chains, such as risk analysis and product identification and traceability; ii) plan bio-based innovations related to the development of new food ingredients, new packaging materials and new food technologies; iii) perform sensory and consumer science methods in order to explore and interpret consumer food perception, choice and behavior, in view of the emerging trend toward sustainable food systems.
Programma e organizzazione didattica

Edizione unica

Responsabile
Periodo
Secondo semestre
Programma
The teaching program of UNIT 1 (Closed-loop food supply chains) will include the following topics:
Overview of food supply chains and closed loop approaches to production
Impact of closed -loop supply chain on quality issues:
- Safety and traceability
- Qualification processes
- Product standardization
Upgrading of agri-food "waste"
Case study 1: By-product valorization within a supply chain
Case study 2: By-product valorization across various supply chains

The teaching program of UNIT 2 (Innovative Food Processing and Products) will include the following topics:
- Principle of food processing
- Novel food sources:
- Food by-products
- Sustainable crops
- Oilseeds
- Insects
- Algae
- Duckweed
- Microbial and fungal cultures
- Development of sustainable new food and bevarages
- Innovative processing Technologies.

The teaching program of UNIT 3 (Bio-based food packaging) will include the following topics:
- Food packaging in the food supply chain
- Definition of "bio" in the food packaging sector
- Biopackaging in a circular economy
- Examples of use of bioresources for a new generation of packaging materials:
1) cellulose and its derivatives
2) pullulan
3) gelatin
4) chitosan

The teaching program of UNIT 4 (Sensory and Consumer Science) will include the following topics:
1) Fundamentals of sensory science
- the five senses and the brain
- good practices in sensory and consumer science
2) Sensory and consumer testing methods
- descriptive and affective methods (preference mapping)
3) Consumer attitudes to food innovation and technology (case studies)
- Factors related to the product (e.g., new food proteins, organic food,
nanotechnology and food packaging)
- Psychological factors influencing food acceptance (e.g. psychological constructs, food neophobia)
Prerequisiti
Students should be confident with the basic concepts of chemistry (especially, organic chemistry) and microbiology. Course prerequisites and exam arrangements are the same for students attending and not attending the course lessons. Lesson attendance is nevertheless strongly encouraged.
Metodi didattici
- UNIT 1: 1.5 frontal lessons
- UNIT 2: 1.5 frontal lessons
- UNIT 3: 1.5 frontal lessons
- UNIT 4: 1 frontal lessons + 0.5 lab
Materiale di riferimento
Slides of the lessons and specific literature will be available on the "Ariel" platform.
Modalità di verifica dell’apprendimento e criteri di valutazione
The exam consists of a written text with 8 questions for a duration of 1.5 h. Following the written test, students can request an oral test.
The exam is intended to ascertain the theoretical and applied knowledge of the topics of the four units of the program, including the use of appropriate terms and tools, the clarity of presentation and the ability to integrate the acquired knowledge for problem solving of a specific case study.
Moduli o unità didattiche
Bio-based food packaging
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1
Lezioni: 12 ore
Docente: Farris Stefano

Closed-loop food supply chains
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1
Lezioni: 12 ore

Innovative Food Processing and Products
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1
Lezioni: 12 ore

Sensory and Consumer science
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 1
: 8 ore
Lezioni: 8 ore
Docente: Laureati Monica

Docente/i
Ricevimento:
Su appuntamento
Ufficio (Ed. 21040 - ingresso sotto scala metallica per aula 4 - piano terra)
Ricevimento:
su appuntamento
via mangiagalli 25 piano 4
Ricevimento:
mercoledì 13.30 15.00 Su appuntamento fissato mediante e-mail
DeFENS - Sezione Tecnologie Alimentari
Ricevimento:
Su appuntamento
Ufficio (Ed. 21040 - ingresso lato aula 4 - piano rialzato)